| The application of Maillard peptides has broad prospect between condiment and savory flavoring. At present, there are a lot of studies about maillard peptides for plant protein, but the research of Maillard peptides for animal protein is rarely reported. The main research in this paper was to investigate enzymatic hydrolysis conditions of chicken breast meat for the delicious taste of enzymatic hydrolysis, to enhance flavor by Maillard reaction for more excellent Maillard peptides and to explore the flavor formation mechanism of peptides. The study provide theoretical guidance for the development and application of condiment and savory flavoring of peptides from chicken breast meat. The main conclusions are as follows:(1) Protamex, Flavorzyme, Papain, Alcalase, Pancreatin and the compounded enzyme were selected to hydrolysis chicken breast to gain the optimal processing parameter based on the sensory evaluation and the peptide nitrogen rate and so on. The results showed that the bi-enzyme hydrolysis of Flavorzyme and Protamex, Protamex of 0.15%, F lavorzyme of 0.05%, liquid to solid ratio of 1:2, hydrolysis temperature of 55 ℃, hydrolysis and p H of 7.0 were found to be the optimum conditions for extensive hydrolysis of chicken breast. Under these conditions, soluble nitrogen was of 1.06%, the peptide-based nitrogen of 69.16%. the umami amino acids of 174.45mg/100 m L, its content accounted for 21.58% of the total amino acid. Molecular weight distribution of the peptides in hydrolysates was evaluated and the results revealed that the fractions with molecular weight more than 10000 Da could be better hydrolyzed by the Multiplex enzymes,the ratio of peptide below 5000 Da in hydrolysates accounted for the largest proportion of 70.01%.(2)The sensory evaluation, browning degree, amino nitrogen, free amino acid were chosed as evaluation index to explored the preparation technology of Maillard peptides from chicken protein. The results showed that the optimal conditions for Maillard reaction were mixed ratio between xylose and ribose of 1:1, mixed amino nitrogen and suger of 1:1, the time of 125 min, temperature of 100 c, p H of 7.5, under thior s evaluation were obtained for siginificant umami, and the fullness of mellow taste, after taste, coordination of sour and bitter, and the △p H i s of 0.87,A420 is of 0.21, 0.22g/100 m L of amino nitrogen, 21.02% of the umami amino acids and accounted for76.12% of the peptides below 5000 Da.(3) Five kinds of chicken peptide were prepared by ultrafiltration of 10 k, 5k, 3k, 1k, f rom enzymatic hydrolysate, namely Sp1, Sp2, Sp3, Sp4 and Sp5, then their mechanism were explored after the Maillard reaction. The result showed that the contents of compounds of molecular weight below 3000 Da increased after Maillard reaction, freshness substances may be present in the peptide; Maillard reaction would contribute to improving the flavor of enzymatic hydrolysate significantly.(4) Based on the absorbance value at 420 nm and 294 nm, the inhibitory effect of several substances such as Na Cl, L- cysteine, polyphenols, L- ascorbic acid, riboflavin on browning of Maillard reaction system was investigated and the influence of two kinds of drying methods on the Maillard peptide preparation were also compared. the result revealed that L-cysteine of 0.5%(m/v) had significant inhibitory effect on browning. Freeze drying can better preserve the flavor substances, Its product properties is 74.37% of crude protein, 90.2g/100 g of solubility, 9.21% of moisture, 87.57% of nitrogen solubility index(NSI),while the spray drying is 68.79% of crude protein, 84.1 g/100 g of solubility, 16.79% of moisture, 67.79% of nitrogen solubility index(NSI); The electronic tongue analysis showed the umami component of Maillard peptides is easy to be decomposed after 2 months. |
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