褐变
美拉德反应
化学
鲜味
品味
食品科学
脱水
水解
水活度
水解物
水分
荧光光谱法
色谱法
荧光
含水量
生物化学
有机化学
工程类
物理
量子力学
岩土工程
作者
Chen Huang,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi‐Tang Ho
标识
DOI:10.1016/j.foodres.2022.112086
摘要
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray drying and vacuum drying. Taste characteristics, browning precursors, water activity, and moisture state were monitored during the process of vacuum drying. The water activity was significantly reduced and the proportion of bound water was increased, which could promote the large accumulation of MRIs. The saltiness, umami, and bitterness responses of MRIs were all reduced and the reduction of taste intensity during vacuum drying was probably caused by the reaction of small peptides of taste-active amino acids with glucose. The continuous accumulation of browning precursors during vacuum drying was confirmed by fluorescence spectroscopic analysis and by quantitative analysis of α-dicarbonyl compounds. Subsequent browning reactions further demonstrated that the MRI with the highest fluorescence intensity also had the greatest browning potential.
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