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首页> 外文期刊>Food research international >The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products
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The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

机译：美拉德反应提高花生分离蛋白水解物及其派生肽和肽的鲜味强度，并分析美拉德肽产品

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摘要

This study aimed to examine the feasibility of improving umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with glucose at 98 degrees C for 70 min (Maillard reaction). To get insights into the characteristics of the peptide contributors with high umami intensity and/or umami-enhancing activity, Maillard reaction-guided and sensory-guided fractionation and characterization using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and eXpose algorithm calculation method were subsequently involved. Three umami and umami-enhancing peptides, three umami-enhancing peptides with other tastes, three bitter peptides and one astringent peptide were found. For the first time, peptide TP was reported to suppress umami intensity of monosodium glutamate (MSG) aqueous solution. Combined treatments of enzymatic hydrolysis and Maillard reaction on PPI facilitated umami enhancement. Maillard products of identified peptides had higher umami intensities and/or greater umami-enhancing abilities. Pyroglutamylproline (pyroEP) and glucosylated EP were discovered as the major compounds of EP Maillard product.
机译：这项研究旨在检验通过与葡萄糖在98摄氏度下反应70分钟而分离出花生分离蛋白水解物（PPIH）及其馏分（通过乙醇沉淀和凝胶过滤色谱法获得）和肽成分的鲜味的可行性（美拉德反应）。为了深入了解具有高鲜味强度和/或鲜味增强活性的肽贡献子的特性，使用超高效液相色谱串联质谱（UPLC-MS / MS）对美拉德反应导向和感官导向的分离和表征进行了分析，并随后涉及到eXpose算法的计算方法。发现了三种鲜味和鲜味增强肽，三种其他口味的鲜味增强肽，三种苦味肽和一种涩味肽。据报道，肽TP首次抑制了味精（MSG）水溶液的鲜味强度。酶促水解和美拉德反应对PPI的联合处理促进了鲜味的增强。鉴定出的肽的美拉德产物具有更高的鲜味强度和/或更高的鲜味增强能力。发现焦谷氨酰脯氨酸（pyroEP）和糖基化EP是EP Maillard产品的主要化合物。

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  • 来源
    《Food research international》 |2019年第6期|895-903|共9页
  • 作者

    Zhang Jianan; Sun-Waterhouse Dongxiao; Feng Yunzi; Su Guowan; Zhao Mouming; Lin Lianzhu;

  • 作者单位

    South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China;

    South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China;

    South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China;

    South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China;

    South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China;

    South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Umami peptides; Peanut protein; Umami enhancement; Fractionation; Maillard reaction;

    机译：鲜味肽;花生蛋白;鲜味增强;分馏;美拉德反应;

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