玉米蛋白和大豆蛋白酶解物美拉德反应产物的风味特性及抗氧化性的比较
首发时间:2013-11-05
摘要:本文主要比较了玉米蛋白和大豆蛋白酶解物美拉德反应产物的风味特性和抗氧化性。结果表明,玉米蛋白酶解物美拉德反应产物(MCP)色差值小、对焦香贡献较大的糠醛和吡嗪类化合物含量高、醇厚味和持续性好,这表明MCP适用于开发色泽较浅,焦香味、醇厚味突出的风味增强肽;大豆蛋白美拉德反应产物(MSP)鲜味氨基酸高、苦味氨基酸低,主要贡献肉香气焦香的含硫化合物含量高,这说明MSP适合添加到增强鲜味、肉香气的食品中。此外,二者都具有很强的抗氧化活性,MCP清除DPPH自由基的能力强,而MSP则表现出较强的还原力。
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Comparation of flavor characteristics and antioxidant activity of Maillard reaction products from corn protein and soybean protein hydrolysates
Abstract:The objective of this paper was to compare the flavor characteristics and the antioxidant activities of the Maillard reaction products from corn protein ( MCP) and soybean protein (MSP) hrdrolysates. The colour of MCP was lighter than MSP and the mouthfulness and continuity attribute and the content of the cameral like flavor were higher than MSP. However, the content of the umami amino acids and the meat like flavor compound in MSP were higher than that in MCP. Meanwhile,both MCP and MSP showed strong antioxidant activity, the radical scavenging activity of MCP was higher than MSP,while MSP showed stronger reducing power. Therefore, these results showed that MCP was suited to prepare the flavor-enhancing peptide of lighter color and better mouthfulness and cameral flavor while MSP was fit for the food which need enhangcing the umami and meaty flavor.
Keywords: Maillard Reaction Corn Protein Soybean Protein Flavor;Antioxidant Activity
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