FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (16): 83-90.doi: 10.7506/spkx1002-6630-20180613-205

• Food Chemistry • Previous Articles     Next Articles

Comparative Physicochemical and Flavor Characteristics of Maillard Reaction Products Derived from Enzymatic Hydrolysate of Sipunculus nudus and Different Saccharides

YOU Gang, NIU Gaigai   

  1. Guangxi Colleges and Universities Key Laboratory of Development and High-Value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China
  • Online:2019-08-25 Published:2019-08-26

Abstract: Maillard reaction products (MRPs; 120 ℃, 120 min) derived from an enzymatic hydrolysate (SEH) of Sipunculus nudus and different saccharides (glucose, maltose, xylose and gum arabic) were characterized by measuring their absorbance at 420 nm and 294 nm, pH, color difference, total amino acid (TAA) composition, and free amino acid (FAA) composition and fluorescence intensity. Moreover, an electronic nose (E-nose) was used to analyze changes in their volatile flavor compounds. The results obtained suggested that SEH conjugated with saccharides showed a higher browning degree, a yellower color with darker lightness, and a lower pH value. Additionally, the contents of 17 FAAs and TAAs in MRPs were reduced, especially for 8 bitter amino acids, relative to SEH, which improved the bitterness of SEH. The fluorescence spectra revealed that the fluorescence intensity of MRPs was significantly reduced and a slight red-shift was observed as compared to SEH, leading to changes in the tertiary structure of SEH. On the basis of the above results, the reaction degree of SEH conjugated with different saccharides followed the declining order: xylose > gum arabic > glucose > maltose. E-nose could distinguish the flavor characteristics of SEH from those of MRPs better with linear discriminant analysis (LDA) than with principal composition analysis (PCA). Loadings analysis showed that sensors 2 and 7 contributed greatly to the first principal component, while sensors 6 and 9 to the second principal component, indicating that ammonia oxides, methane and sulfides were the main volatile flavor components that could discriminate between SEH and MRPs. In this study, we have found that the flavor and reaction characteristics of MRPs derived from SHE and different saccharides are different, suggesting that an appropriate saccharide can be chosen to meet technological demands.

Key words: Sipunculus nudus, hydrolysate, different saccharides, Maillard reaction, electronic nose

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