植物蛋白肽美拉德反应中间体与加香卷烟燃吸品质香气风格的相关性

Correlation between the preparation technology of the Maillard reaction intermediates derived from vegetable peptides and the smoking quality and style of its flavoring cigarettes

目的:利用植物蛋白酶解产物制备美拉德反应中间体并将其添加至卷烟中,改善卷烟燃吸品质,强化卷烟香气风格。方法:以玉米蛋白、葵花籽蛋白、小麦面筋蛋白、大豆蛋白等植物蛋白为原料,利用碱性蛋白酶和风味蛋白酶在不同的工艺条件下对其进行水解,酶解液与还原糖以m酶解液∶m还原糖=100∶15的比例混合后,通过二阶段变温美拉德反应明确美拉德反应中间体水相形成条件,在此条件下制备肽美拉德中间体并通过注射法对卷烟进行加香,完成12种卷烟品质特征指标和15种烟气香气风格指标的量化评分,采用偏最小二乘回归分析法(PLSR)对中间体制备条件与其加香卷烟品质特征及香气风格特征进行相关性分析。结果:确定了美拉德中间体形成的条件为90℃、60 min;将在此条件下反应制备的肽美拉德反应中间体添加至卷烟中进行感官评吸,发现中间体能够强化卷烟特征吃味、圆和烟气,具有良好的加香矫味效果,其中玉米肽美拉德反应中间体增香效果最理想。植物蛋白酶解后的蛋白溶出率与烟气口腔刺激/舌部灼烧、收敛、喉部干燥、劲头呈显著正相关;与口腔残留/干燥感、喉部刺激、鼻腔刺激、香气、丰富性、细腻/柔和/圆润、杂气、烟气浓度呈显著负相关。用于进行美拉德反应的底物蛋白肽浓度,是调控美拉德反应中间体对卷烟燃吸品质影响的最关键因素。蛋白水解度与中间体加香卷烟的烤烟烟香、清香、木香、青滋香、花香、可可香呈显著负相关,与果香、辛香、药草香、豆香呈显著正相关;蛋白溶出率与烤烟烟香、清香、药草香、豆香、可可香呈显著正相关,与果香、辛香、木香、青滋香、花香呈显著负相关。结论:可以针对不同的卷烟产品香韵特征,按照该研究结果,通过调节水解度和蛋白溶出率制备不同的肽美拉德反应中间体强化不同的卷烟香气风格。

Objective:Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins.Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes.Methods:the vegetable protein such as corn protein,sunflower seed protein,wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions.The enzymatic hydrolysates were mixed with reducing sugar at a ratio of m hydrolysates∶m sugar=100∶15.The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature.The intermediates prepared under these determined formation conditions were added into the cigarettes via injection,and 12 cigarette quality characteristic indexes and 15 smoke aroma style indexes were quantitatively scored.Partial least-squares regression analysis(PLSR)was further applied to analyze the correlation between flavored cigarettes'quality characteristics and aroma style characteristics.Results:the formation conditions of the peptide-derived Maillard intermediates were determined as 90℃and 60 min.The peptide-derived Maillard intermediates prepared under the determined formation conditions were added into cigarettes.Sensory evaluation of the flavoring cigarettes was conducted.It was found that the Maillard intermediates enhanced the characteristic taste,roundness and smoke of cigarettes,and took a desirable effect of flavor enhancement and modification.Among the intermediate samples,the Maillard reaction intermediates derived from corn peptide took the best effect of flavor enhancement.The results showed that the protein dissolution rate of the protease hydrolysates was significantly positively correlated with oral irritation/tongue burning,convergence,laryngeal dryness and strength,while negatively correlated with oral residue/dryness,laryngeal irritation,nasal irritation,aroma,richness,delicacy/softness/round,offensive odor and concentration of flue gas.The concentration of the substrate peptide used for the Maillard reaction is the most crucial factor to regulate the effect of Maillard reaction intermediates on cigarette smoking quality.The degree of hydrolysis of the protein was significantly negatively correlated with the aroma of flue-cured tobacco,fresh,woody,green,fragrant and cocoa characteristics,and positively correlated with the aroma of fruit,spicy,herb and bean characteristics.The protein dissolution rate was significantly positively correlated with tobacco fragrance,fresh,herb,bean and cocoa characteristics,and significantly negatively correlated with fruit,spicy,wood,green and flower characteristics.Conclusion:According to the aroma characteristics of different cigarette products,different peptide Maillard reaction intermediates can be prepared by adjusting the degree of hydrolysis as well as the rate of protein dissolution for different cigarette aroma style enhancement,with following the research results shown in this research.