食品工业科技2026，Vol.47Issue(20)：14-25,12.DOI:10.13386/j.issn1002-0306.2025120091
美拉德反应对猪肚菌酶解产物风味特性的影响
Effects of Maillard Reaction on the Flavor Characteristics of Enzymatic Hydrolysates of Panus giganteus
摘要
Abstract
To investigate the effects of the Maillard reaction on the flavor characteristics of enzymatic hydrolysates of Panus giganteus,this study used the L-cysteine tracing method combined with single-factorial and orthogonal experiments to optimize the preparation process of Maillard reaction products(MRPs).The changes in flavor profiles before and after reaction were analyzed using high-performance liquid chromatography(HPLC),electronic nose,electronic tongue,molec-ular weight distribution analysis,and sensory evaluation.The results showed that the optimal two-stage preparation condi-tions for MRPs were as follows:The initial stage was set at 3％ xylose addition,60 min reaction time,50℃ reaction tem-perature,and an initial pH of 7.5;The second stage involved 0.8％ L-cysteine addition with a subsequent reaction at 110℃ for 80 min.MRPs prepared under these conditions had a sensory score of 76.3 with no formation of excessive browning substances.Instrumental analysis results demonstrated that hydrolysates after the Maillard reaction exhibited a significant decrease in total free amino acids,TAV and EUC,alongside an increased content of umami 5′-nucleotides,a higher overall sensory score,and an 18.25％ reduction in the relative proportion of peptide fractions<1 kDa.Furthermore,the Maillard reaction results of enzymatically hydrolyzed peptides from different molecular weight P.giganteus indicated,the Maillard reaction products obtained from the enzymatically hydrolyzed peptides of<1 kD had a lighter color,lower browning degree,and less melanoidin formation.In summary,the Maillard reaction effectively improves the flavor profiles of P.giganteus enzymatic hydrolysates,which provides a theoretical basis for the deep processing of P.giganteus resources and their application in the food industry.关键词
猪肚菌/酶解/美拉德反应/感官评价/风味特性Key words
Panus giganteus/enzymolysis/Maillard reaction/sensory evaluation/flavor characteristics分类
轻工纺织引用本文复制引用
刘长勇,张剑,王兆升,王文亮,宋莎莎,王延圣,侯福荣,甲承立,崔文甲..美拉德反应对猪肚菌酶解产物风味特性的影响[J].食品工业科技,2026,47(20):14-25,12.基金项目
山东省重点研发计划项目(乡村振兴科技创新提振行动计划)(2024TZXD005) （乡村振兴科技创新提振行动计划）
山东省食用菌创新团队产后加工岗位专家项目(SDAIT-07-09) （SDAIT-07-09）
2025年度山东省重点扶持区域引进急需紧缺人才项目(高值化鱼糜制品绿色加工技术研发与示范化项目). （高值化鱼糜制品绿色加工技术研发与示范化项目）
