Sensory Characteristics of Maillard Reaction Products Obtained from Sunfllower Protein Hydrolysates and Different Sugar Types

被引:31
|
作者
Karangwa, Eric [1 ,2 ,4 ]
Habimana, Jean de Dieu [1 ,2 ]
Yu Jingyang [1 ]
Murekatete, Nicole [1 ,2 ]
Zhang, Xiaoming [1 ]
Masamba, Kingsley [1 ,3 ]
Duhoranimana, Emmanuel [1 ,2 ]
Muhoza, Bertrand [1 ,2 ]
机构
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Univ Rwanda, Sch Food Sci & Technol, Dept Food Technol, POB 4285, Kigali, Rwanda
[3] Lilongwe Univ Agr & Nat Resources, Dept Food Sci & Technol, Bunda Coll Campus,POB 219, Lilongwe, Malawi
[4] AAFUD Ind Zhuhai Co Ltd, Res & Dev, Zhuhai 519085, Guangdong, Peoples R China
关键词
sunflower; sensory evaluation; peptides; sugars; Maillard reaction; VOLATILE COMPOUNDS; ANTIOXIDANT ACTIVITY; THERMAL-DEGRADATION; REDUCING SUGARS; AROMA COMPOUNDS; MODEL SYSTEM; AMINO-ACIDS; ACETIC-ACID; D-FRUCTOSE; RIBOSE;
D O I
10.1515/ijfe-2016-0006
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 degrees C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.
引用
收藏
页数:17
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