基于PLSR鹰嘴豆蛋白美拉德风味肽最适底物的研究

Most Desirable Substrate for Maillard Reaction Peptides Prepared from Chickpea Protein Hydrolysates Based on PLSR

摘要:

本实验以鹰嘴豆蛋白为原料，通过双酶定向酶解制备一系列不同水解度（DH%）鹰嘴豆蛋白酶解液，以此为底物采用描述性感官分析（DSA）和气质联用技术(GC-MS)分析比较经模式美拉德反应体系制备所获得风味肽产品的风味特征，以期获得美拉德风味肽最适鹰嘴豆蛋白酶解体系。结果表明：由不同DH%鹰嘴豆蛋白酶解液为底物制备的美拉德风味肽产品在感官属性和形成的香气成分上呈现显著差异，当添加DH%为23.03%~26.02%的酶解液制得的美拉德风味肽其所形成的香气种类和数量相对较多，同时呈现明显的肉味、鲜味和较长的持续感。结合偏最小二乘回归（PLSR）对其香气物质、感官分析数据和电子鼻响应值进行相关性分析，进一步表明DH%为23.03%~26.02%的鹰嘴豆蛋白酶解液可作为风味肽产品热反应最适反应底物。

Abstract:

Chickpea protein was used as the raw material in this experiment, and a series of chickpea protein hydrolysates (CPHs) with different degrees of hydrolysis (DHs) were prepared by double-enzyme digestion. Using the CPHs as the substrate, descriptive sensory analysis and gas chromatography-mass spectrometry were employed to analyze and compare the flavor characteristics of flavor peptide products prepared from the model Maillard reaction system to identify the most suitable chickpea proteolytic system for the preparation of Maillard reaction peptides (MRPs). The results revealed significant differences in the sensory attributes and aroma components among MRPs prepared from CPHs with different DHs. Compared with other samples, the MRPs produced from CPHs with a DH range of 23.03~26.02% contained a large number of aroma compounds and showed an apparent meaty and umami taste with a long duration. Correlation analysis on the aroma substances, sensory evaluation data, and electronic nose data was conducted using partial least squares regression and the results further confirmed that the CPHs with a DH range of 23.03~26.02% is a desirable substrate for thermal reactions to produce MRPs.