美拉德反应对猪肚菌酶解产物风味特性的影响OA

To investigate the effects of the Maillard reaction on the flavor characteristics of enzymatic hydrolysates of Panus giganteus,this study used the L-cysteine tracing method combined with single-factorial and orthogonal experiments to optimize the preparation process of Maillard reaction products(MRPs).The changes in flavor profiles before and after reaction were analyzed using high-performance liquid chromatography(HPLC),electronic nose,electronic tongue,molec-ular weight distribution analysis,and sensory evaluation.The results showed that the optimal two-stage preparation condi-tions for MRPs were as follows:The initial stage was set at 3％ xylose addition,60 min reaction time,50℃ reaction tem-perature,and an initial pH of 7.5;The second stage involved 0.8％ L-cysteine addition with a subsequent reaction at 110℃ for 80 min.MRPs prepared under these conditions had a sensory score of 76.3 with no formation of excessive browning substances.Instrumental analysis results demonstrated that hydrolysates after the Maillard reaction exhibited a significant decrease in total free amino acids,TAV and EUC,alongside an increased content of umami 5′-nucleotides,a higher overall sensory score,and an 18.25％ reduction in the relative proportion of peptide fractions<1 kDa.Furthermore,the Maillard reaction results of enzymatically hydrolyzed peptides from different molecular weight P.giganteus indicated,the Maillard reaction products obtained from the enzymatically hydrolyzed peptides of<1 kD had a lighter color,lower browning degree,and less melanoidin formation.In summary,the Maillard reaction effectively improves the flavor profiles of P.giganteus enzymatic hydrolysates,which provides a theoretical basis for the deep processing of P.giganteus resources and their application in the food industry.