Abstract:

To provide a main reactant for the formation of meat flavor in the Millard reaction, soybean was used as the raw material to prepare hydrolyzed vegetable protein (HVP) by acid hydrolysis. The optimal HVP preparation process and Millard reaction were both investigated using orthogonal array design. Results showed that the optimal technological parameters for soybean protein hydrolysis were as follows: sulfuric acid concentration 25% (V/V), solid/liquid ratio 1:7 (g/mL), and hydrolysis time 7 h, and the degree of hydrolysis (DH) obtained using the above hydrolysis process reached up to 65.26%. The optimum Maillard reaction conditions were as follows: pH 7.0, D-xylose amount 0.4 g/mL, and L-cysteine hydrochloride amount 0.05 g/mL.

Key words: hydrolyzed soybean protein, flavor, hydrolysis, Maillard reaction