Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate

Light color and savory flavor are difficult to be integrated in 'Thermal Process Flavoring' through traditional Maillard reaction. A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine. Greater saltiness and umami enhancement effect of Maillard reaction products (MRPs) were observed from weaker reaction, while lower temperature and longer heating time were conducive to yield kokumi-taste compounds. With the addition of L-cysteine, intensities of fluorescence and UV-VIS absorption of MRPs were weakened. An inhibition of browning and a decrease of alpha-dicarbonyls concentration caused by L-cysteine were observed. The addition of L-cysteine also led to an increase of peptides below 500 Da (from 53.27 mg/mL to 56.50 mg/mL) and a decrease of cross-linking products in 1-3 kDa, which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.

Automated summary

Traditionally, it is difficult to achieve integration of light color and savory flavor in 'Thermal Process Flavoring' through the Maillard reaction. However, a light-colored seasoning was successfully prepared from a gluten peptide-glucose system using a gradient temperature-elevating Maillard reaction with additional L-cysteine. The addition of L-cysteine resulted in weaker fluorescence and UV-VIS absorption intensities of the Maillard reaction products (MRPs), inhibiting browning and reducing the concentration of alpha-dicarbonyls. Furthermore, the addition of L-cysteine increased the peptide content below 500 Da and decreased the cross-linking products in the 1-3 kDa range, leading to superior umami and gentle kokumi attributes in the light-colored products compared to those without L-cysteine.