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通过复合发酵预处理,从肝蛋白水解盐中获得的梅拉德反应产品的增强风味和修改结构
Wenchao Chen1, Wei Cui1, Ping Li1
1Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Food chemistry
|November 29, 2025
概括
肝蛋白水解酸与乳杆菌植物和Saccharomyces cerevisiae优化的梅拉德反应前体一起发酵. 这一过程增强了关键的风味化合物,为天然的风味增强剂创造了肉类和坚果香味.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 梅拉德反应产物 (MRPs) 对于食品的风味至关重要.
- 优化MRP需要了解前体相互作用和反应条件.
- 发酵提供了一种潜在的方法来修改蛋白质水解质,以改善风味配置.
研究的目的:
- 通过使用Lactobacillus plantarum和Saccharomyces cerevisiae来研究肝蛋白水解盐 (CLPH) 的共同发酵.
- 确定这种共同发酵对梅拉德反应产物 (MRPs) 的结构和风味的影响.
- 探索这种方法在开发天然风味增强剂方面的潜力.
主要方法:
- 同时发酵的CLPH与植物乳杆菌和Saccharomyces cerevisiae.
- 多谱分析用于监测梅拉德反应进展.
- 使用气体染色学-质谱学识别和量化挥发性风味化合物.
- 气味活动值 (OAV) 分析以确定关键的气味贡献者.
- 皮尔森相关性分析将特定化合物与味道联系起来.
主要成果:
- 同发酵使CLPH富含和氨基酸,优化了梅拉德反应前体.
- 发酵加速了梅拉德反应的进展,增加了减少糖和胺组的消费.
- 确定了106种挥发性风味化合物,发酵显著增加了主要化合物,如 metional, pyrazines 和 2,3-butanedione.
- 这些化合物对肉类,坚果和奶油香气做出了重大贡献.
- 像2,5-二甲基pyrazine和2-乙thiazole这样的特定化合物与乌玛米味道具有积极的相关性.
结论:
- 与特定微生物共同发酵CLPH是一种有效的策略,可以增强梅拉德反应产物.
- 发酵和梅拉德反应之间的这种协同方法优化了风味配置,特别是乌玛米和理想的香味.
- 这项研究表明,从蛋白质水解剂中开发天然风味增强剂的新途径.
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