该文探究了豌豆蛋白酶解-美拉德反应产 物（Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate，PPIHM）对低钠植物肉品质的影响。以豌豆蛋白为原料，通过蛋白酶水解结合谷氨酰胺转氨酶（Glutamine Transaminase，TG酶）交联，添加质量分数为3.0%谷胱甘肽和1.0%还原糖（木糖:核糖=1:3）进行美拉德反应制备PPIHM，并证明PPIHM的良好烤肉香气，鲜味及抗氧化能力。进一步添加不同质量分数（1%、3%、5%）的PPIHM于低钠植物肉中，系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下，能显著提升植物肉的肉香感知强度，延缓植物肉中油脂和蛋白的氧化。其中，感官品评人员对3% PPIHM植物肉组的喜好度和接受度最高，5% PPIHM植物肉组抗氧化和贮藏稳定性效果最好，在第12天时，POV值仅为0.009 7 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味，提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。

The effect of Maillard reaction products derived from pea protein enzymatic hydrolysate (PPIHM) on the quality of low-sodium plant-based meat was explored. Pea protein was used as the raw material, and was pretreated by protease hydrolysis combined with transglutaminase cross-linking, followed by the addition of 3.0% glutathione and 1.0% reducing sugar (xylose: ribose = 1:3) to the pea protein enzymatic hydrolysate for the Maillard reaction to prepare PPIHM. PPIHM showed good roasted aroma, umami and antioxidant capacity. Different mass fractions (1%, 3%, and 5%) of PPIHM were then added to low-sodium plant-based meat. Systematic investigation revealed that PPIHM could significantly improve the perceived meat aroma and delay the oil and protein oxidation of plant-based meat, while also maintaining its rigidity and stability. The sensory evaluators showed the highest preference and acceptance for the 3% PPIHM plant-based meat group, while the 5% PPIHM plant-based meat group had the best antioxidant capacity and storage stability, with a peroxide value of only 0.0097 g/100 g on the 12th day of storage. These results demonstrate that adding PPIHM is an effective means to improve the flavor and storage performance of low-sodium plant-based meat. Our findings can serve as a theoretical basis and method guidance for further exploring the application of PPIHM as a natural reactive meat flavor in low-sodium plant-based meat.

国家自然科学基金面上项目（32172329）；广东省基础与应用基础研究基金项目（2022A1515010060）；佛山市科技创新团队项目（2018IT100272）