期刊
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
卷 13, 期 3, 页码 -出版社
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2016-0006
关键词
sunflower; sensory evaluation; peptides; sugars; Maillard reaction
资金
- National Program of China [2016YFD0400801]
- Postdoctoral Science Foundation of China [2016M590143]
- Collaborative innovation centre of food safety and quality control in Jiangsu Province
The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 degrees C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.
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