The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor

Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-induced Maillard reaction at different temperatures (80 degrees C, 100 degrees C and 120 degrees C). The MRPs were subjected to analysis of physicochemical characteristics, taste profile and volatile compounds. The results demonstrated that UV absorption and fluo-rescence intensity of MRPs significantly increased at 120 degrees C, suggesting formation of a large amount of Maillard reaction intermediates. Thermal degradation and cross-linking simultaneously occurred during Maillard reac-tion, while thermal degradation of MRPs played a more predominant role at 120 degrees C. MRPs exhibited high umami and low bitter taste at 120 degrees C, accompanied by the high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor served as the main volatile compounds in MRPs at 120 degrees C. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for the generation of potential plant-based meat flavoring.

Automated summary

Wheat gluten protein hydrolysates were subjected to xylose-induced Maillard reaction at different temperatures (80℃, 100℃, and 120℃) after preparation by Flavourzyme. The resulted MRPs showed increased UV absorption and fluorescence intensity at 120℃, indicating the formation of a large amount of Maillard reaction intermediates. Both thermal degradation and cross-linking occurred during the Maillard reaction, with the former playing a more dominant role at 120℃. MRPs at 120℃ exhibited high umami and low bitter taste, accompanied by a high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor were identified as the main volatile compounds in MRPs at 120℃. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for generating potential plant-based meat flavoring.