Preparation of Maillard Reaction Products derived from Pea Protein Enzymatic Hydrolysate and Improvement of the Flavor and Storage Stability of Low-sodium Plant-based Meat
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Abstract:
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.
