食品与发酵工业 >

2023 , Vol. 49 >Issue 23: 156 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034933

研究报告

高温芝麻饼粕蛋白酶解液的2种美拉德反应产物组分特性差异

  • 芦鑫 ,
  • 张丽霞 ,
  • 孙强 ,
  • 高锦鸿 ,
  • 金璐 ,
  • 黄纪念
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  • 1(河南省农业科学院农副产品加工研究中心,河南 郑州,450002)
    2(河南省农产品生物活性物质工程技术研究中心,河南 郑州,450002)
    3(农业部油料加工重点实验室,湖北 武汉,430062)
    4(河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者:博士,助理研究员(黄纪念研究员为通信作者,E-mail:hjinian@sina.com)

收稿日期: 2023-01-19

  修回日期: 2023-03-03

  网络出版日期: 2024-01-02

基金资助

河南省科技攻关项目(222102110037,212102110076);国家特色油料产业体系(CARS-14)

收起

Difference on composition and characteristic between two Maillard reaction products of hydrolysate derived from high-temperature sesame meal protein

  • LU Xin ,
  • ZHANG Lixia ,
  • SUN Qiang ,
  • GAO Jinhong ,
  • JIN Lu ,
  • HUANG Jinian
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  • 1(Center of Agricultural and Sideline Products Processing of Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)
    2(Henan Engineering Research Centre of Bioactive Substances in Agricultural Products, Zhengzhou 450002, China)
    3(Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)
    4(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2023-01-19

  Revised date: 2023-03-03

  Online published: 2024-01-02

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摘要

为探索原料在不同美拉德反应体系中组成特性变化规律,以高温芝麻饼粕蛋白酶解液(high temperature sesame meal protein hydrolysate,HTSPH)为原料,分别加入木糖、木糖与半胱氨酸(Cys)在120 ℃反应2 h,得到2种美拉德反应产物。采用气质联用、液质联用、液相色谱检测原料与产物在挥发性成分、多肽、氨基酸的组分差异,并分析它们的表观特性与抗氧化活性变化。结果显示,2种美拉德反应产物的物理化学性质有明显差异,HTSPH与木糖的反应产物褐变程度高,有强烘烤杏仁味,挥发性成分以醛酮与杂环化合物为主;而HTSPH、木糖与Cys的反应产物呈现浓郁煮肉味,其挥发性成分富含含硫化合物。反应中,383条多肽消失,386条多肽生成,HTSPH与产物的多肽在疏水性、亲水性、两亲性等性质上有差异。反应会导致游离氨基酸浓度下降,受添加Cys的影响,2种产物的游离氨基酸组成有显著差异。与HTSPH相比,2种美拉德反应产物的抗氧化活性显著提高,但反应产物的抗氧化活性弱于Cys。上述结果为探索多肽与氨基酸参与美拉德反应规律提供了数据基础与理论参考,也为高温芝麻饼粕利用提供了方法参考。

关键词： 判别分析; 高温芝麻饼粕; 氨基酸; 多肽; 抗氧化活性

本文引用格式

芦鑫 , 张丽霞 , 孙强 , 高锦鸿 , 金璐 , 黄纪念 . 高温芝麻饼粕蛋白酶解液的2种美拉德反应产物组分特性差异[J]. 食品与发酵工业, 2023 , 49(23) : 156 -164 . DOI: 10.13995/j.cnki.11-1802/ts.034933

Abstract

To explore the variation rule for composition characteristics of raw material in various Maillard reaction systems, high temperature sesame meal protein hydrolysate (HTSPH) as a raw material, xylose, xylose and Cys were added respectively, after being reacted at 120 ℃ for 2 h, two kinds of Maillard reaction products were produced. The differences in volatile components, peptides, and amino acids between the raw material and products were detected using GC-MS, LC-MS, and LC, the variation in their apparent characteristics and antioxidant activity was also analyzed. Results showed that physicochemical properties of the two Maillard reaction products were remarkably different. The product derived from HTSPH and xylose had high browning intensity and strong roasted almond flavor, whose volatile components were mainly aldehyde, ketone, and heterocycle compounds; whereas, the product originated from HTSPH, xylose and Cys showed strong boiled meat flavor, whose volatile components contained abundant sulfur-containing substances. 383 peptides were destroyed and 386 peptides were produced throughout the reaction. Physicochemical differences in the peptides of raw material and products included hydrophobicity, hydrophilicity, and amphipathicity. The concentration of free amino acid decreased due to the reaction, and the addition of Cys drastically affected the composition of free amino acids in the two products. Both Maillard reaction products improved significantly in terms of their antioxidant activities when compared to HTSPH, but the antioxidant capacities of products lagged below Cys. The above results provide the data basis and theoretical reference for investigating the law for the participation of peptide and amino acid in the Maillard reaction, also offer a method reference for the utilization of high-temperature sesame meal.

Key words： discriminate analysis; high-temperature sesame meal; amino acid; peptide; antioxidant activity

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