不同多糖对鸡肝酶解液美拉德反应的影响及其产物应用OACSTPCD

Effects of polysaccharides on the flavor and antioxidant properties of the Maillard reaction products(MRPs)of chicken liv-er enzymatic hydrolysate was studied and the MRPs applications was investigated.Compared to MRPs with no polysaccharide,the absor-bance values of MRPs of plat mushroom polysaccharide and chicken liver enzymatic hydrolysate(CLPHM-FMP)at 420 nm and 294 nm were increased by 67％and 20％,and the brightness value L*was significantly reduced indicating that flat mushroom polysaccharides(FMP)could promote the formation of intermediate products and browning products.FT-IR results showed that the addition of FMP con-tributed to the consumption of amino groups in the reaction and that its polyhydroxylated sugar chains bound to the enzymatic hydrolysate of chicken liver to the highest extent.It was found that the content of alcohols and heterocyclic compounds in CLPHM-FMP increased by 166.71％and 53.37％respectively,and the content of aldehydes decreased by 73.12％by GC-MS analysis.FMP weakened the fishy smell of MRPs,enhanced their baking flavor,and played an important role in the formation of meat flavor.FMP increased the Fe3+reduc-tion capacity,DPPH radical scavenging and·OH scavenging of its MRPs by 38％,39％,and 23％,respectively.The addition of CLPHM-FMP could effectively maintain the textural properties of Suji(bean product),and the contents of hydrocarbons,alcohols,and heterocyclic compounds were increased by 52％,22％and 38％respectively,which contributed to the meat flavor formation of Suji.In conclusion,the FMP is beneficial to the flavor formation of chicken liver enzymatic hydrolysate and its antioxidant function,and has good prospects for application in flavored foods.