Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties

Zhiliang Zheng; Lihui Zhang; Min Zhang; Arun S Mujumdar; Yaping Liu

doi:10.1016/j.foodchem.2023.135769

Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties

Food Chem. 2023 Aug 15:417:135769. doi: 10.1016/j.foodchem.2023.135769. Epub 2023 Mar 3.

Authors

Zhiliang Zheng¹, Lihui Zhang¹, Min Zhang², Arun S Mujumdar³, Yaping Liu⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: [email protected].
³ Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada.
⁴ Guangdong Galore Food Co., Ltd, 528447 Zhongshan, Guangdong, China.

PMID: 36917902
DOI: 10.1016/j.foodchem.2023.135769

Abstract

This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness and yellowness, as well as changed the texture characteristics of beef flavors. With the addition of MRPs-PPH, the apparent viscosity, storage modulus and loss modulus of beef flavors decreased. Finally, the relationship between taste attributes and flavor compounds of the samples was analyzed by Partial Least Squares Regression (PLSR), and flavor compounds with significant positive contributions to different taste attributes were found. This study showed that MRPs-PPH could be used as a flavor enhancer derived from biomacromolecules with salt reduction and freshness enhancement.

Keywords: Beef flavors; Flavor enhancer; Low salt; Pea protein hydrolyzate.

MeSH terms

Animals
Cattle
Flavoring Agents* / chemistry
Glycation End Products, Advanced
Maillard Reaction
Pisum sativum / metabolism
Protein Hydrolysates
Sodium Chloride, Dietary
Taste*

Substances

Flavoring Agents
Protein Hydrolysates
Sodium Chloride, Dietary
Glycation End Products, Advanced