跳到主要內容區

The effect of different heat treatment temperatures on the flavor of Maillard reaction products between plant protein hydrolysates and xylose

學生姓名: 洪少晴
指導教授: 方銘志
學期: 113上
摘  要: Due to globalization and economic growth, the demand for meat products has increased. To alleviate the supply pressure on meat products, the development of plant17 based meat analogs (PBMA) can serve as an effective solution to address the challenges of meat production. However, some plant proteins inherently have unpleasant flavors. Therefore, this study investigates the application of wheat gluten protein and rice isolate protein hydrolysates in xylose-induced Maillard reactions (MR) and evaluates their impact on flavor and physicochemical properties. First, wheat gluten protein hydrolysate was reacted with D-xylose at different temperatures (80°C, 100°C, and 120°C) underwent the Maillard reaction. Then, the Maillard reaction products of rice isolate protein hydrolysate and D-xylose were studied at temperatures ranging from 80°C to 140°C. Besides, the effects of cysteine addition on the physicochemical properties and flavor were explored. The results showed that at 120°C the Maillard reaction products (MRPs) of hydrolysates exhibited a significant increase in UV absorbance and fluorescence intensity, indicating the formation of a large amount of Maillard reaction intermediates. Flavor analysis revealed that the MRPs at 120°C exhibited higher umami and lower bitterness, with a higher content of umami amino acids and a lower content of bitter amino acids. Volatile compound analysis identified furan and furanthiol as the major volatile compounds contributing to a meaty aroma. The addition of cysteine helped suppress color changes, improve flavor, reduce bitterness, and promote the formation of sulfur compounds that enhance the meaty aroma. Particularly at 120°C the MRPs with added cysteine exhibited higher umami and meaty flavors. This study demonstrated that the Maillard reaction products of wheat gluten protein and rice isolate protein hydrolysates with xylose optimized the flavor profiles of plant protein hydrolysates. Appropriately addition of cysteine enhanced the flavor characteristics of the MRPs, making them promising raw materials for plant-based meat flavoring agents.
瀏覽數:
登入成功