王珂,李宇文,李园子,廖永红

• 1:北京工商大学轻工科学与工程学院
• 2:北京工商大学中国轻工业清洁生产和资源试验利用重点实验室
• 3:北京工商大学北京市食品风味化学重点实验室
• 4:北京工商大学中国商业联合会味科学重点实验室

摘要(Abstract)：

该研究选取木糖、核糖、α-阿拉伯糖、葡萄糖、半乳糖5种不同还原糖与特定大豆蛋白酶解物进行二阶段变温美拉德反应，以褐变程度确定不同还原糖低温阶段反应时间，通过pH值变化结合HS-SPME-GC-MS分析、感官评价、抗氧化活性，了解糖对大豆蛋白酶解物二阶段变温美拉德反应风味和抗氧化活性的影响。结果表明，在80℃下5种不同还原糖美拉德反应中间体形成时间均为60 min;添加核糖的反应产物pH值最低，美拉德反应活性为核糖>α-阿拉伯糖>木糖>半乳糖>葡萄糖。美拉德反应前后样品中共定性62种挥发性风味物质，各样品之间存在差异，结合气味活度值(odor activity value, OAV)分析，确定了16种关键活性气味物质。通过OAV比值、聚类热图、PCA结合感官评价发现，木糖美拉德反应中间体的风味效果最佳；木糖美拉德反应中间体的抗氧化活性高于其余4组样品。综合得出，核糖美拉德反应活性最强，但木糖美拉德反应风味更佳、抗氧化活性更强。

关键词(KeyWords)： 大豆蛋白酶解物;二阶段变温美拉德反应;美拉德反应中间体;风味;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发项目(2017YFB0308905)

作者(Author): 王珂,李宇文,李园子,廖永红

参考文献(References)：

• [1]STAROWICZ M,ZIELINSKI H.How Maillard reaction influences sensorial properties (color,flavor and texture) of food products?[J].Food Reviews International,2019,35(8):707-725.
• [2]任艳娟，黄依林，姜巧明，等.大豆分离蛋白酶解产物对小麦淀粉凝胶特性的影响[J].食品工业科技，2025,46(13):135-142.
• [3]NISHIMURA K,ABE T.Effect of protease reaction conditions on volatile compounds generated in Maillard reaction products from soy protein hydrolysates[J].Food Chemistry,2025,464:141599.
• [4]HUANG J Q,REN J Y,TAO G,et al.Maize bran feruloylated oligosaccharides inhibited AGEs formation in glucose/amino acids and glucose/BSA models[J].Food Research International,2019,122:443-449.
• [5]RANNOU C,LAROQUE D,RENAULT E,et al.Mitigation strategies of acrylamide,furans,heterocyclic amines and browning during the Maillard reaction in foods[J].Food Research International,2016,90:154-176.
• [6]周雪.减盐增鲜豌豆肽美拉德中间体制备及加工风味受控形成[D].无锡：江南大学，2021.
• [7]卢思芸.肽美拉德反应中间体形成示踪机制和水相制备[D].无锡：江南大学，2020.
• [8]CUI H P,JIA C S,HAYAT K,et al.Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine[J].RSC Advances,2017,7(72):45442-45451.
• [9]YU X H,CUI H P,HAYAT K,et al.Effective mechanism of (-)-epigallocatechin gallate indicating the critical formation conditions of Amadori compound during an aqueous Maillard reaction[J].Journal of Agricultural and Food Chemistry,2019,67(12):3412-3422.
• [10]XU M,CUI H P,SUN F,et al.Preparation of N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid via aqueous Maillard reaction coupled with vacuum dehydration and its flavor formation through thermal treatment of baking process[J].Journal of Food Science,2019,84(8):2171-2180.
• [11]ZHOU X,CUI H P,ZHANG Q,et al.Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein[J].Food Research International,2021,140:109985.
• [12]杨思琪，刘晴，宋妍，等.基于美拉德反应制备酪蛋白-果胶复合物及其在微胶囊中的应用[J].食品科学技术学报，2023,41(2):44-56.
• [13]王晴，蔡皓雯，陆信曜，等.不同多糖对鸡肝酶解液美拉德反应的影响及其产物应用[J].食品与发酵工业，2024,50(1):112-122.
• [14]刘文颖，冯晓文，程青丽，等.大米低聚肽的制备和结构表征及体外抗氧化作用[J].华南理工大学学报(自然科学版),2021,49(11):47-56.
• [15]ERIC K,RAYMOND L V,HUANG M G,et al.Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose,cysteine and sunflower protein hydrolysate model system[J].Food Research International,2013,54(2):1437-1447.
• [16]谢宇希，宋雪盈，赵谋明，等.豌豆蛋白酶解-美拉德反应产物的制备及其提升低钠植物肉风味及储藏稳定性的研究[J].现代食品科技，2024,40(1):183-193.
• [17]陈朴森.苏氨酸Amadori化合物的示踪机制及其热加工风味受控形成[D].无锡：江南大学，2024.
• [18]刘美辰.烤牛肉特征风味前体制备及热加工风味形成调控[D].无锡：江南大学，2023.
• [19]SHAKOOR A,ZHANG C P,XIE J C,et al.Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties[J].Food Chemistry,2022,393:133416.
• [20]杨平，李雪，王辉，等.基于光谱技术分析不同还原糖对Ara h2糖基化反应的影响[J].光谱学与光谱分析，2023,43(4):1291-1297.
• [21]于明光，陈明昭，宋焕禄，等.不同产地大闸蟹风味表征及风味骨架成分差异[J].食品科学技术学报，2024,42(5):135-147.
• [22]ZHANG Z Y,CHEN J Y,ZHENG L,et al.The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine[J].Food Chemistry:X,2024,22:101491.
• [23]王梦云，杜婕妤，桑尚源，等.5种还原糖与南极磷虾粉酶解液美拉德反应产物挥发性成分的差异分析[J].宁波大学学报(理工版),2022,35(4):15-28.
• [24]FISCHER E,CACHON R,CAYOT N.Effects of extraction pH on the volatile compounds from pea protein isolate:semi-quantification method using HS-SPME-GC-MS[J].Food Research International,2021,150:110760.