Tranglutaminase Cross-linking Effect on Sensory Characteristics of Maillard Reaction Products from Soybean Protein Hydrolysates

• 1、State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, JiangSu WuXi 214122

Abstract：To improve the yield of Maillard peptides, a microbial transglutaminase (MTGase) was used to increase the content of 1000-5000 Da peptides in soybean protein hydrolysates by cross-linking reaction and researched the effect on its flavoring characteristics. The content of free amino groups was determined by formaldehyde titration and the maximum cross-linking reaction conditions were as follows: the concentration of peptides 10%, enzyme /peptides 1.6%, pH 8.0, temperature 40 ℃, cross-linkin reacion time 5 h. The results of molecular wight distribution, free amino acids, GC-MS and sensory evaluation showed that the yeild of Maillard reaction products increased by 8.17%, the umami amino acids significantly increased, the bitter amino acids markedly decreased, and pyrazines, pyrroles, pyridines ect. volatile flavor compounds increased in the Maillard reaction products derived from cross-linking peptides, therefore the mouthfulness, continuity and umami increased and bitter taste decreased, the ovellacceptance improved.

Keywords： Maillard reaction Transglutaminase Cross-linking reaction Flavor