Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 112 - 119

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035333

Effects of different polysaccharides on Maillard reaction of chicken liver enzymatic hydrolysate and its application

  • WANG Qing ,
  • CAI Haowen ,
  • LU Xinyao ,
  • ZHUGE Bin ,
  • ZONG Hong
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  • (Industrial Microbiology Research Center, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)

Received date: 2023-03-02

  Revised date: 2023-03-16

  Online published: 2024-01-31

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Abstract

Effects of polysaccharides on the flavor and antioxidant properties of the Maillard reaction products (MRPs) of chicken liver enzymatic hydrolysate was studied and the MRPs applications was investigated. Compared to MRPs with no polysaccharide, the absorbance values of MRPs of plat mushroom polysaccharide and chicken liver enzymatic hydrolysate (CLPHM-FMP) at 420 nm and 294 nm were increased by 67% and 20%, and the brightness value L* was significantly reduced indicating that flat mushroom polysaccharides (FMP) could promote the formation of intermediate products and browning products. FT-IR results showed that the addition of FMP contributed to the consumption of amino groups in the reaction and that its polyhydroxylated sugar chains bound to the enzymatic hydrolysate of chicken liver to the highest extent. It was found that the content of alcohols and heterocyclic compounds in CLPHM-FMP increased by 166.71% and 53.37% respectively, and the content of aldehydes decreased by 73.12% by GC-MS analysis. FMP weakened the fishy smell of MRPs, enhanced their baking flavor, and played an important role in the formation of meat flavor. FMP increased the Fe3+ reduction capacity, DPPH radical scavenging and ·OH scavenging of its MRPs by 38%, 39%, and 23%, respectively. The addition of CLPHM-FMP could effectively maintain the textural properties of Suji (bean product), and the contents of hydrocarbons, alcohols, and heterocyclic compounds were increased by 52%, 22% and 38% respectively, which contributed to the meat flavor formation of Suji. In conclusion, the FMP is beneficial to the flavor formation of chicken liver enzymatic hydrolysate and its antioxidant function, and has good prospects for application in flavored foods.

Key words： chicken liver; Maillard reaction product; flat mushroom polysaccharide; heterocyclic compounds; meat flavor; antioxidant properties

Cite this article

WANG Qing , CAI Haowen , LU Xinyao , ZHUGE Bin , ZONG Hong . Effects of different polysaccharides on Maillard reaction of chicken liver enzymatic hydrolysate and its application[J]. Food and Fermentation Industries, 2024 , 50(1) : 112 -119 . DOI: 10.13995/j.cnki.11-1802/ts.035333

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