Abstract
The optimum precursor peptides were prepared for Maillard reaction by using enzymatic hydrolysis of wheat gluten proteins. Setting the degree of hydrolysis (DH) and protein dissolution rate as main indexes, the optimum parameters of enzymatic hydrolysis were optimized by partial least squares regression as follows: the concentration of complex protease Ⅰ (2 000 U/g), hydrolyzing with complex protease Ⅰ for 3 h, aminopeptidase concentration (400 U/g), hydrolyzing with aminopeptidase for 2 h, and water/substance ratio (1:12 g/g). The main components of the hydrolysates were small molecule peptides under the above hydrolysis conditions, and the proportion of free amino acids in the enzymatic hydrolysate was 5.59%. The proportion of peptide-bound amino acids in the enzymatic hydrolysate was 94.41%, and the proportion of components with the relative molecular weight smaller than 1 000 was 92.83%. Moreover, the obtained gluten peptides were used to prepare wheat gluten peptides-xylose (WGP-xyl) Maillard reaction intermediates (MRI). Through a two-stage temperature rising process, the optimum preparation conditions of WGP-xyl MRI were determined as follows: the ratio of xylose and peptides was 10%, the pH of the mixture was adjusted to 7.5 and heated at 70 ℃ for 120 min.
Publication Date
4-28-2020
First Page
183
Last Page
189,220
DOI
10.13652/j.issn.1003-5788.2020.04.033
Recommended Citation
Sheng, LEI; Kai, WANG; Yan-qing, DUAN; Yuan-dong, LI; Xiu-ming, LIU; Jun-he, YU; He-ping, CUI; Xiao-ming, ZHANG; and Qian-xu, YANG
(2020)
"Preparation of wheat gluten protein hydrolysates and their aqueous intermediates for Maillard reaction,"
Food and Machinery: Vol. 36:
Iss.
4, Article 33.
DOI: 10.13652/j.issn.1003-5788.2020.04.033
Available at:
https://www.ifoodmm.cn/journal/vol36/iss4/33
References
[1] HODGE J E.The Amadori rearrangement[J].Advances in Carbohydrate Chemistry,1955,10:169.
[2] 甘学文,王光耀,邓仕彬,等.美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究[J].食品与机械,2017,33(6):46-52.
[3] 徐慢,孙福犁,崔和平,等.谷氨酸—木糖美拉德中间体的水相制备及其在桃酥中的应用[J].食品与机械,2019,35(4):7-13.
[4] YANG Jun,DENG Shi-bin,YIN Jie,et al.Preparation of 1-amino-1-deoxyfructose derivatives by stepwise increase of temperature in aqueous medium and their flavor formation compared with Maillard reaction products[J].Food and Bioprocess Technology,2018,11(3):694-704.
[5] KHAN M I,JO C,TARIQ M R.Meat flavor precursors and factors influencing flavor precursors:A systematic review[J].Meat Science,2015(110):278-284.
[6] 孙福犁,徐慢,崔和平,等.谷朊粉肽美拉德反应中间体的制备及风味形成能力研究[J].食品与机械,2019,35(3):1-7.
[7] 甘学文,王光耀,邓仕彬,等.外源美拉德反应中间体在卷烟加工中的含量变化及致香效果[J].食品与机械,2017,33(5):77-82.
[8] YU Jun-he,CUI He-ping,TANG Wei,et al.Interaction of()-epigallocatechin gallate and deoxyosones blocking the subsequent Maillard reaction and improving the yield of N-(1-Deoxy-d-xylulos-1-yl)-alanine[J].Journal of Agricultural and Food Chemistry,2020,68:1 714-1 724.
[9] HUANG Mei-gui,ZHANG Xiao-ming,ERIC K,et al.Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds[J].Journal of Peptide Science,2012,18(5):342-349.
[10] 黄梅桂.大豆肽美拉德反应体系中色泽抑制及其机理研究[D].无锡:江南大学,2012:51-63.
[11] 徐珊珊.小麦面筋蛋白美拉德肽的制备及风味特性研究[D].无锡:江南大学,2018:10-11.
[12] LAN Xiao-hong,LIU Ping,ZHANG Xiao-ming,et al.Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system:Further insights into thermal degradation and cross-linking[J].Food Chemistry,2010,120(4):967-972.
[13] 吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):441-444.