谷朊粉肽美拉德反应中间体的制备及风味形成能力研究

With L-cysteine as an indicator, the Maillard reaction intermediate (MRI) derived from xylose and gluten peptides was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation conditions were determined as follows: adding the concentration of 15% of reducing sugar into favorable gluten peptides, the mixture was heated at 80 C for 60 min. By simulating the heating process of baked potato chips and adding gluten peptides MRI to baked potato chips, it was found that gluten peptides MRI could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, gluten peptides MRI could also improve the color of baked potato chips to some extent. The principal component analysis (PCA) clearly revealed the difference between volatile composition in baked potato chips added with gluten peptides MRI and with Maillard reaction products (MRPs). In addition, the kinds and relative content of volatile compounds in baked potato chips were improved with addition of gluten peptides MRI. Gluten peptides MRI could enrich the chemical profile and provide potential flavoring properties to baked potato chips.