麦胚蛋白水解物美拉德反应工艺优化及产物挥发性风味物质分析

麦胚是小麦深加工的副产物,蛋白质含量丰富,但利用率偏低。该文以麦胚蛋白为原料,经超声协同酶解得到麦胚蛋白水解物(WGH),在此基础上以美拉德反应产物(MRPs)感官评价为指标,对WGH与葡萄糖的最佳美拉德反应(MR)工艺条件进行优化,然后采用顶空固相微萃取气质联用(HS-SPME-GC-MS)分析了MRPs的挥发性风味物质成分,最后通过紫外和红外色谱对其产物结构进行了初步表征。研究结果表明：MR最佳反应条件为：反应温度100 °C,反应液初始pH10.5,时间85 min,在该工艺条件下,所得产物感官评价为85.49；GC-MS分析表明：在麦胚蛋白最佳水解工艺条件下共检出MRPs的挥发性成分23样,其中吡嗪类挥发性成分占有量最高达39.49%；紫外和红外色谱分析表明：麦胚蛋白水解物与葡萄糖的确发生了MR,且产物繁多且复杂。该研究可为麦胚蛋白在食品加工方面的高值化利用提供数据支撑和技术支持。

Maillard reaction process optimization of wheat germ protein hydrolysate and analysis of volatile flavor compounds

Wheat germ is a by-product of wheat deep processing, which is rich in protein, but the utilization rate is low. In this paper, wheat germ protein hydrolysates (WGH) were obtained from wheat germ protein by ultrasounded-assisted enzymatic hydrolysis. The optimal MR process conditions of WGH and glucose was studied, and the sensory evaluation of MRPs was used as the index to optimize. Then, the volatile flavor compounds of MRPs were analyzed by HS-SPME-GC-MS. Finally, the structure of MRPs was characterized by ULTRAVIOLET and infrared chromatography. The results showed that the optimal reaction conditions of MR were: reaction temperature 100 °C, initial ph of reaction solution 10.5, and time 85 min. Under these conditions, the sensory evaluation of the product was 85.49. The gC-MS analysis showed that 23 samples of volatile components were detected under the optimal hydrolysis conditions of wheat embryo protein, and the proportion of pyazine volatile components was up to 39.49%. Ultraviolet and infrared chromatographic analysis showed that MR did occur between wheat germ protein hydrolysates and glucose, and the products were various and complex. This study can provide data support and technical support for the high-value utilization of wheat germ protein in food processing.