Food and Fermentation Industries >

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

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

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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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

Cite this article

LU Xin , ZHANG Lixia , SUN Qiang , GAO Jinhong , JIN Lu , HUANG Jinian . Difference on composition and characteristic between two Maillard reaction products of hydrolysate derived from high-temperature sesame meal protein[J]. Food and Fermentation Industries, 2023 , 49(23) : 156 -164 . DOI: 10.13995/j.cnki.11-1802/ts.034933

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