食品科学2026，Vol.47Issue(10)：97-104,8.DOI:10.7506/spkx1002-6630-20251111-086
还原糖种类对豆粕酶解物美拉德反应产物结构和风味特性的影响
Effect of Reducing Sugar Type on Structure and Flavor Characteristics of Maillard Reaction Products from Enzymatically Hydrolyzed Soybean Meal
摘要
Abstract
The effects of xylose,ribose,glucose,fructose,and galactose on the structural and flavor properties of Maillard reaction products(MRPs)derived from enzymatically hydrolyzed soybean meal were investigated.The extent of browning and ultraviolet(UV)spectroscopy analysis indicated that pentose exhibited higher reactivity than hexose,and aldose demonstrated greater reactivity than ketoses.Fluorescence spectroscopy analysis revealed an increase in the fluorescence intensity of MRPs,while infrared spectroscopy indicated alterations in absorption peak intensities of MRPs,compared with soybean meal hydrolysate.The molecular masses of MRPs were mainly distributed in the ranges of 128-500 and 500-1 000 Da.In addition,the contents of bitter amino acids and umami amino acids in ribose-derived MRPs(R-MRPs)were relatively high,at 9.29 and 3.60 mg/g,respectively.Pentose-derived MRPs exhibited superior umami value,richness value and lower bitterness compared with hexose-derived MRPs.Furans,pyrazines,ketones,and aldehydes were the most abundant volatile substance in R-MRPs,presenting stronger caramel,nutty and grilled meat-like aromas.Furthermore,strong-flavored soybean oil was successfully prepared using the ribose-soybean meal hydrolysate(SBMH)system,indicating that while the system imparted a rich flavor to the oil,the fatty acid composition and physicochemical indices of the oil remained stable and safe.关键词
豆粕/美拉德反应/美拉德反应产物/风味特性/结构特性Key words
soybean meal/Maillard reaction/Maillard reaction products/flavor characteristics/structural characteristics分类
化学化工引用本文复制引用
张赫,王雯,李中宾,王旭,于坤弘,于殿宇,王立琦..还原糖种类对豆粕酶解物美拉德反应产物结构和风味特性的影响[J].食品科学,2026,47(10):97-104,8.基金项目
黑龙江省"双一流"学科协同创新成果项目(LJGXCG2023-031) （LJGXCG2023-031）
"十四五"国家重点研发计划子课题(2024YFD2100305-2) （2024YFD2100305-2）
