以罗非鱼鱼皮胶原为原料,通过蛋白酶水解结合美拉德反应制备4种胶原肽的美拉德反应产物,分析其pH、色泽、游离氨基含量、紫外和荧光光谱、分子质量分布以及咸味增强特性的变化,探讨不同还原糖(核糖、木糖、葡萄糖和氨基葡萄糖)对鱼皮胶原肽美拉德反应产物的理化性质及增咸效果的影响。结果表明,4种胶原肽的美拉德反应产物具有不同的理化性质和咸味增强特性。与胶原肽相比,胶原肽与还原糖的美拉德反应产物的pH和游离氨基浓度均呈下降趋势,其中核糖和氨基葡萄糖美拉德反应产物色差变化显著。胶原肽与还原糖的美拉德反应产物中含有大量的美拉德反应中间产物和终末产物,其中1 k~5 kDa的肽组分比例有所增加,主要是由于形成了更多具有咸味增强作用的美拉德肽。感官评价结果表明,4种还原糖的咸味增强作用顺序为氨基葡萄糖>木糖>核糖>葡萄糖,其中氨基葡萄糖美拉德反应产物能够使51 mmol/L NaCl溶液的咸味强度提高18%,有望作为咸味增强物质应用于低钠盐食品。
In order to explore the influences of different reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides, tilapia skin collagen was used in this study as the raw material to prepare four Maillard reaction products by enzymatic hydrolysis combined with Maillard reaction. Tilapia skin collagen peptides reacted with four reducing sugars (ribose, xylose, glucose and glucosamine). The changes in pH, color, free amino content, UV and fluorescence spectra, molecular weight distribution and salt taste-enhancing property were analyzed, and influences of different reducing sugar (ribose, xylose, glucose and glucosamine) on the physicochemical and salt taste-enhancing properties of the Maillard reaction products were investigated. The results showed that four Maillard reaction products from collagen peptides were characterized by different physicochemical and salt taste-enhancing properties. Compared with collagen peptides, the pH and free amino concentration of Maillard reaction products derived from collagen peptides and reducing sugars showed a downward trend, while the color changes in the Maillard reaction products prepared by ribose and glucosamine were significant. The Maillard reaction products derived from collagen peptides and reducing sugars contained a large number of Maillard reaction intermediate products and advanced glycated end-products, among which the peptide ratio of 1 k-5 kDa was increased mainly due to the formation of more Maillard peptides with salt taste-enhancing effect. The sensory evaluation demonstrated that the order of salt taste-enhancing property of four reducing sugars was glucosamine > ribose > xylose > glucose. Maillard reaction products of glucosamine could increase the salt taste intensity of 51 mmol/L sodium chloride solution by 18%, which indicating it is promising to be used as a salt enhancing substance for low-sodium food.
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