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Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
Authors:Masashi Ogasawara  Tadayoshi KatsumataMakoto Egi
Affiliation:Food Creation Center, Kyowa Hakko Food Specialties Co. Ltd., 4041-Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan
Abstract:This study investigated the flavour-enhancing properties of the Maillard reaction products from 1000 to 5000 Da peptides. Protein hydrolyzates obtained from enzymatic hydrolysis of soybean protein were fractionated with UF membranes to obtain the 1000–5000 Da fraction. Xylose was added to this fraction and allowed to react for 3.5 h at 95 °C. This reaction mixture was fractionated with 1000 and 5000 Da cut off membranes to obtain the 1000–5000 Da fraction (the “Maillard peptide”). To evaluate the flavour characteristics of the Maillard peptide, an additional test on a umami solution was carried out. It was found that the Maillard peptide produced an enhanced effect on flavour, including umami, continuity and mouthfulness in the umami solution and in consommé soup.
Keywords:Maillard reaction  Peptide  Sugar  Taste enhancer  Simmered taste
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