不同温度下氧化猪脂和木糖对猪肉蛋白酶解液的热反应特性影响
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摘要
为了解以猪肉蛋白酶解液为原料通过热反应制备肉味香精的机理,设计"酶解液"、"酶解液+氧化猪脂"、"酶解液+木糖"、"酶解液+氧化猪脂+木糖"4个热反应体系,于120、130、140℃反应120?min,研究添加氧化猪脂和木糖对反应产物pH值、褐变、分子质量分布及滋味等特性影响。结果表明:对于最终反应产物的pH值下降量、294?nm及420?nm波长处吸光度、色度值发现,"酶解液+木糖"体系远大于"酶解液+氧化猪脂"体系,而"酶解液+氧化猪脂+木糖"体系最大。反应初期4个体系的420?nm波长处吸光度、色度值变化符合零级动力学方程,速率常数和活化能结果表明,"酶解液+木糖"体系反应最快,"酶解液+氧化猪脂+木糖"体系慢于"酶解液+木糖"体系,即氧化猪脂表现为对"木糖-酶解液"反应抑制。采用高效凝胶液相色谱测定滋味较佳反应产物的分子质量分布发现,与"酶解液"体系相比,"酶解液+木糖"体系小于1?kDa组分减少,而"酶解液+氧化猪脂"体系的分子质量分布变化不大。感官评价结果发现,"酶解液+木糖"体系鲜味、肉味增强,"酶解液+氧化猪脂"体系醇厚感、持续性增强,"酶解液+氧化猪脂+木糖"体系鲜味、肉味、醇厚感、持续性均增强。
This study aimed to elucidate?the?mechanism?for?the?preparation?of?meat?flavorings?by?thermal?reaction?of?hydrolyzed?animal?protein (HAP).?Four?thermal?reaction?systems,?HAP?alone,?HAP?plus?oxidized?lard (HAP-OL), HAP plus?xylose (HAP-Xyl)?and?HAP?plus?both?oxidized?lard?plus?xylose (HAP-Xyl-OL), were reacted at 120, 130 or 140 ℃ for?120?min.?The?effect?of?adding?oxidized?lard?and?xylose?on?the?pH,?browning?degree,?molecular?mass?distribution?and?taste?of?reaction?products?was?investigated.?The?results?showed?that?the?pH?decline,?absorbance?at?294?and?420?nm,?and?chroma?of?the?reaction?products?from?HAP-Xyl?were?much?higher?than?those?of?HAP-OL,?and?the?values?of?these?parameters?were?highest?in?the?reaction?products?of?HAP-Xyl-OL.?The?changes?in?absorbance?at?420?nm?and?chroma?at?the?early?stage?of?reaction?followed?zero-order?kinetics?for?all?four?reaction?systems.?The?reaction?rate?constant?and?activation?energy?showed?that?HAP-Xyl?reacted?fastest?and?HAP-Xyl-OL?reacted?more?slowly?than?HAP-Xyl,?suggesting?that?the?presence?of?OL?inhibited?the?reaction?of?xylose?with?HAP.?The?molecular?mass?distribution?of?the?reaction?products?with?better?taste?was?determined?by??high-performance?gel?chromatography (HPGC).?It?was?shown?that?the?addition?of?xylose?decreased?the?fractions?with?molecular?mass?
This study aimed to elucidate?the?mechanism?for?the?preparation?of?meat?flavorings?by?thermal?reaction?of?hydrolyzed?animal?protein (HAP).?Four?thermal?reaction?systems,?HAP?alone,?HAP?plus?oxidized?lard (HAP-OL), HAP plus?xylose (HAP-Xyl)?and?HAP?plus?both?oxidized?lard?plus?xylose (HAP-Xyl-OL), were reacted at 120, 130 or 140 ℃ for?120?min.?The?effect?of?adding?oxidized?lard?and?xylose?on?the?pH,?browning?degree,?molecular?mass?distribution?and?taste?of?reaction?products?was?investigated.?The?results?showed?that?the?pH?decline,?absorbance?at?294?and?420?nm,?and?chroma?of?the?reaction?products?from?HAP-Xyl?were?much?higher?than?those?of?HAP-OL,?and?the?values?of?these?parameters?were?highest?in?the?reaction?products?of?HAP-Xyl-OL.?The?changes?in?absorbance?at?420?nm?and?chroma?at?the?early?stage?of?reaction?followed?zero-order?kinetics?for?all?four?reaction?systems.?The?reaction?rate?constant?and?activation?energy?showed?that?HAP-Xyl?reacted?fastest?and?HAP-Xyl-OL?reacted?more?slowly?than?HAP-Xyl,?suggesting?that?the?presence?of?OL?inhibited?the?reaction?of?xylose?with?HAP.?The?molecular?mass?distribution?of?the?reaction?products?with?better?taste?was?determined?by??high-performance?gel?chromatography (HPGC).?It?was?shown?that?the?addition?of?xylose?decreased?the?fractions?with?molecular?mass?
引文
[1]公敬欣,曹长春,侯莉,等.热反应肉味香精制备体系半胱氨酸产生肉香味的初始Maillard反应途径[J].中国食品学报,2016,16(2):68-75.DOI:10.16429/j.1009-7848.2016.02.011.
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[7]赵健,范梦蝶,甄大卫,等.“氧化鸡脂-谷胱甘肽-葡萄糖”反应体系风味物质鉴定及形成机制[J].食品科学,2017,38(22):149-155.DOI:10.7506/spkx1002-6630-201722023.
[8]CERNY C,DAVIDEK T.Formation of aroma compounds from ribose and cysteine during the Maillard reaction[J].Journal of Agricultural&Food Chemistry,2003,51(9):2714-2721.DOI:10.1021/jf026123.
[9]CERNY C.Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose,cysteine and thiamine[J].LWT-Food Science and Technology,2007,40(8):1309-1315.DOI:10.1016/j.lwt.2006.09.008.
[10]TANG W,JIANG D,YUAN P,et al.Flavor chemistry of 2-methyl-3-furanthiol,an intense meaty aroma compound[J].Journal of Sulfur Chemistry,2013,34(1/2):38-47.DOI:10.1080/17415993.2012.708933.
[11]张玲,甄大卫,范梦蝶,等.氧化及未氧化鸡脂对热反应肉味香精风味形成的影响[J].中国食品学报,2017,17(8):229-238.DOI:10.16429/j.1009-7848.2017.08.031.
[12]XU Y,CHEN Q,LEI S,et al.Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose[J].Journal of the Science of Food&Agriculture,2011,91(12):2241-2246.DOI:10.1002/jsfa.4445.
[13]WHITFIELD F B,MOTTRAM D S,BROCK S,et al.Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose[J].Journal of the Science of Food&Agriculture,1988,42(3):261-272.DOI:10.1002/jsfa.2740420309.
[14]赵健,赵梦瑶,曹长春,等.脂肪醛对“半胱氨酸-木糖”美拉德反应进程及肉香物质形成的影响[J].食品科学,2017,38(20):63-69.DOI:10.7506/spkx1002-6630-2017200010.
[15]ZHAO J,WANG T,XIE J,et al.Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat[J].Food Chemistry,2019,270:436-444.DOI:10.1016/j.foodchem.2018.07.106.
[16]谢建春,孙宝国,刘晶鑫.氧化及未氧化脂肪对半胱氨酸-核糖体系热反应肉香味形成的影响[J].食品与发酵工业,2009,35(3):1-5.
[17]ZAMORA R,HIDALGO F J.The Maillard reaction and lipid oxidation[J].Lipid Technology,2011,23(3):59-62.DOI:10.1002/lite.201100094.
[18]杨峥,张玲,都荣强,等.氧化及未氧化脂肪对热反应水溶性产物的影响[J].食品科学技术学报,2015,33(2):34-41.DOI:10.3969/j.issn.2095-6002.2015.02.007.
[19]LAN X H,LIU P,XIA S Q,et al.Temperature effect on the nonvolatile compounds of Maillard reaction products derived from xylosesoybean peptide system:further insights into thermal degradation and cross-linking[J].Food Chemistry,2010,120(4):967-972.DOI:10.1016/j.foodchem.2009.11.033.
[20]AKMAZAD S,TOMOE I,MASASHI O,et al.Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring(Clupea pallasii)fillet[J].Food Science&Technology Research,2010,16(3):201-208.DOI:10.3136/fstr.16.201.
[21]张玲,都荣强,谢建春,等.反相高效液相色谱-大气压化学电离质谱分析猪脂甘油酯及调控氧化猪脂中极性非(难)挥发性物质[J].食品科学,2014,35(24):123-129.DOI:10.7506/spkx1002-6630-201424024.
[22]上海酿造科学研究所.色度测定法:SB/T 10323-1999[S].北京:中国标准出版社,1999.
[23]LIU P,HUANG M,SONG S,et al.Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution[J].Food&Bioprocess Technology,2012,5(5):1775-1789.DOI:10.1007/s11947-010-0440-3.
[24]LIU S C,YANG D J,JIN S Y,et al.Kinetics of color development,pH decreasing,and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems[J].Food Chemistry,2008,108(2):533-541.DOI:10.1016/j.foodchem.2007.11.006.
[25]LERICI C R,BARBANTI D,MANZANO M,et al.Early indicators of chemical changes in food due to enzymic or non-enzymic browning reactions.1:study on heat treated model systems[J].LebensmittelWissenschaft and Technologie,1990,23:289-294.
[26]YU A N,ZHOU Y Y,YANG Y N.Kinetics of browning and correlations between browning degree and pyrazine compounds in L-ascorbic acid/acidic amino acid model systems[J].Food Chemistry,2016,221:1678-1684.DOI:10.1016/j.foodchem.2016.10.119.
[27]SUN L,ZHUANG Y.Characterization of the Maillard reaction of enzyme-hydrolyzed wheat protein producing meaty aromas[J].Food&Bioprocess Technology,2012,5(4):1287-1294.DOI:10.1007/s11947-010-0406-5.
[28]O’CHAROEN S,HAYAKAWA S,OGAWA M.Food properties of egg white protein modified by rare ketohexoses through Maillard reaction[J].International Journal of Food Science&Technology,2015,50(1):194-202.DOI:10.1111/ijfs.12607.
[29]HOFMANN T.Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acids[J].Journal of Agricultural&Food Chemistry,1998,46(10):3902-3911.DOI:10.1021/jf980477i.
[30]KARANGWA E,HABIMANA J D D,JINGYANG Y,et al.Sensory characteristics of Maillard reaction products obtained from sunflower protein hydrolysates and different sugar types[J].International Journal of Food Engineering,2017,13(3):249-257.DOI:10.1515/ijfe-2016-0006.
[31]NA S,CHEN T,MEIGUI H,et al.Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].F o o d C h e m i s t r y,2 0 1 3,1 3 6(1):1 4 4-1 5 1.D O I:1 0.1 0 1 6/j.foodchem.2012.07.100.
[2]CAO C,XIE J,HOU L,et al.Effect of glycine on reaction of cysteinexylose:insights on initial Maillard stage intermediates to develop meat flavor[J].Food Research International,2017,99(Pt 1):444-453.DOI:10.1016/j.foodres.2017.06.012.
[3]HOU L,XIE J,ZHAO J,et al.Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteinexylose-glycine model reaction systems[J].Food Chemistry,2017,232:135-144.DOI:10.1016/j.foodchem.2017.03.133.
[4]YANG Z,XIE J,ZHANG L,et al.Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose[J].Flavour&Fragrance Journal,2015,30(4):320-329.DOI:10.1002/ffj.3248.
[5]LIU J,LIU M,HE C,et al.Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide[J].LWT-Food Science and Technology,2015,64(1):316-325.DOI:10.1016/j.lwt.2015.05.061.
[6]ELMORE J S,CAMPO M M,ENSER M,et al.Effect of lipid composition on meat-like model systems containing cysteine,ribose,and polyunsaturated fatty acids[J].Journal of Agricultural&Food Chemistry,2002,50(5):1126-1132.DOI:10.1021/jf0108718.
[7]赵健,范梦蝶,甄大卫,等.“氧化鸡脂-谷胱甘肽-葡萄糖”反应体系风味物质鉴定及形成机制[J].食品科学,2017,38(22):149-155.DOI:10.7506/spkx1002-6630-201722023.
[8]CERNY C,DAVIDEK T.Formation of aroma compounds from ribose and cysteine during the Maillard reaction[J].Journal of Agricultural&Food Chemistry,2003,51(9):2714-2721.DOI:10.1021/jf026123.
[9]CERNY C.Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose,cysteine and thiamine[J].LWT-Food Science and Technology,2007,40(8):1309-1315.DOI:10.1016/j.lwt.2006.09.008.
[10]TANG W,JIANG D,YUAN P,et al.Flavor chemistry of 2-methyl-3-furanthiol,an intense meaty aroma compound[J].Journal of Sulfur Chemistry,2013,34(1/2):38-47.DOI:10.1080/17415993.2012.708933.
[11]张玲,甄大卫,范梦蝶,等.氧化及未氧化鸡脂对热反应肉味香精风味形成的影响[J].中国食品学报,2017,17(8):229-238.DOI:10.16429/j.1009-7848.2017.08.031.
[12]XU Y,CHEN Q,LEI S,et al.Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose[J].Journal of the Science of Food&Agriculture,2011,91(12):2241-2246.DOI:10.1002/jsfa.4445.
[13]WHITFIELD F B,MOTTRAM D S,BROCK S,et al.Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose[J].Journal of the Science of Food&Agriculture,1988,42(3):261-272.DOI:10.1002/jsfa.2740420309.
[14]赵健,赵梦瑶,曹长春,等.脂肪醛对“半胱氨酸-木糖”美拉德反应进程及肉香物质形成的影响[J].食品科学,2017,38(20):63-69.DOI:10.7506/spkx1002-6630-2017200010.
[15]ZHAO J,WANG T,XIE J,et al.Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat[J].Food Chemistry,2019,270:436-444.DOI:10.1016/j.foodchem.2018.07.106.
[16]谢建春,孙宝国,刘晶鑫.氧化及未氧化脂肪对半胱氨酸-核糖体系热反应肉香味形成的影响[J].食品与发酵工业,2009,35(3):1-5.
[17]ZAMORA R,HIDALGO F J.The Maillard reaction and lipid oxidation[J].Lipid Technology,2011,23(3):59-62.DOI:10.1002/lite.201100094.
[18]杨峥,张玲,都荣强,等.氧化及未氧化脂肪对热反应水溶性产物的影响[J].食品科学技术学报,2015,33(2):34-41.DOI:10.3969/j.issn.2095-6002.2015.02.007.
[19]LAN X H,LIU P,XIA S Q,et al.Temperature effect on the nonvolatile compounds of Maillard reaction products derived from xylosesoybean peptide system:further insights into thermal degradation and cross-linking[J].Food Chemistry,2010,120(4):967-972.DOI:10.1016/j.foodchem.2009.11.033.
[20]AKMAZAD S,TOMOE I,MASASHI O,et al.Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring(Clupea pallasii)fillet[J].Food Science&Technology Research,2010,16(3):201-208.DOI:10.3136/fstr.16.201.
[21]张玲,都荣强,谢建春,等.反相高效液相色谱-大气压化学电离质谱分析猪脂甘油酯及调控氧化猪脂中极性非(难)挥发性物质[J].食品科学,2014,35(24):123-129.DOI:10.7506/spkx1002-6630-201424024.
[22]上海酿造科学研究所.色度测定法:SB/T 10323-1999[S].北京:中国标准出版社,1999.
[23]LIU P,HUANG M,SONG S,et al.Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution[J].Food&Bioprocess Technology,2012,5(5):1775-1789.DOI:10.1007/s11947-010-0440-3.
[24]LIU S C,YANG D J,JIN S Y,et al.Kinetics of color development,pH decreasing,and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems[J].Food Chemistry,2008,108(2):533-541.DOI:10.1016/j.foodchem.2007.11.006.
[25]LERICI C R,BARBANTI D,MANZANO M,et al.Early indicators of chemical changes in food due to enzymic or non-enzymic browning reactions.1:study on heat treated model systems[J].LebensmittelWissenschaft and Technologie,1990,23:289-294.
[26]YU A N,ZHOU Y Y,YANG Y N.Kinetics of browning and correlations between browning degree and pyrazine compounds in L-ascorbic acid/acidic amino acid model systems[J].Food Chemistry,2016,221:1678-1684.DOI:10.1016/j.foodchem.2016.10.119.
[27]SUN L,ZHUANG Y.Characterization of the Maillard reaction of enzyme-hydrolyzed wheat protein producing meaty aromas[J].Food&Bioprocess Technology,2012,5(4):1287-1294.DOI:10.1007/s11947-010-0406-5.
[28]O’CHAROEN S,HAYAKAWA S,OGAWA M.Food properties of egg white protein modified by rare ketohexoses through Maillard reaction[J].International Journal of Food Science&Technology,2015,50(1):194-202.DOI:10.1111/ijfs.12607.
[29]HOFMANN T.Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acids[J].Journal of Agricultural&Food Chemistry,1998,46(10):3902-3911.DOI:10.1021/jf980477i.
[30]KARANGWA E,HABIMANA J D D,JINGYANG Y,et al.Sensory characteristics of Maillard reaction products obtained from sunflower protein hydrolysates and different sugar types[J].International Journal of Food Engineering,2017,13(3):249-257.DOI:10.1515/ijfe-2016-0006.
[31]NA S,CHEN T,MEIGUI H,et al.Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].F o o d C h e m i s t r y,2 0 1 3,1 3 6(1):1 4 4-1 5 1.D O I:1 0.1 0 1 6/j.foodchem.2012.07.100.