Prepared The Meat Flavour From Pea Protein And Its Application In Plant-Based Meat

In the background of global energy conservation,emission reduction and environmental protection,the plant-based meat products industry has developed rapidly,but it is still facing problems such as poor flavor and texture,which are difficult for some consumers to accept.Food flavors can not only provide food the basic taste,but also participate in and affect the formation of the flavor of plant-based meat,improve the quality of flavor and texture,and make the overall taste of plant-based meat coordinated and delicate.Therefore,the research and development of high-quality flavor materials suitable for plant-based meat is a key problem to ba solved urgently in the food industry.In this study,based on the systematic study of the release and formation of taste substancesin pea protein enzymatic hydrolysate(PPIH)by proteolytic enzyme and microbial transglutaminase(MTGase),the flavor characteristics of pea protein flavours(PPIH-TG)were further improved by Maillard reaction,focusing on the internal relationship between the addition of glutathione and the changes of volatile and non-volatile compounds in Maillard reaction intermediates of PPIH-TG(PPIHM).Then,based on flavor characteristics and storage stability,the effect of PPIHM on the quality of plant-based meat was investigated.In this study,pea protein was used to develop flavors with strong meat flavor,high umami and certain antioxidant activity,and the feasibility of its application in plant-based meat was discussed,which provides theoretical and methodological guidance for the development of high-quality food flavors and the improvement of the quality of plant-based meat.In this paper,guided by the umami intensity,the effects of segmented enzymatic hydrolysis(proteolytic enzyme+MTGase)treatment were studied on the protease hyhrolysis characteristics and the flavor characteristics of pea protein,focusing on the influence of MTGase treatment on the release and formation of taste substances in the enzymatic hydrolysates.The enzymatic hydrolysis process was optimized to prepare high-quality flavors:the ratio of material to liquid was 1:8,the p H value of the system was adjusted to 6.50,the complex enzyme with 0.80%of total protein mass(flavourzyme:protease 11039=3:1)was added for enzymatic hydrolysis at 50 ~oC for 14 hours,after cooling by inactivating the enzyme,the MTGase with 0.05%of total protein mass was added for enzymatic hydrolysis at 50 ~oC for10 hours.After enzyme inactivation and cooling,the supernatant was collected by centrifugation,which was pea protein flavours.The results showed that MTGase treatment could significantly improve umami intensity of pea protein hydrolysates,mainly because MTGase crosslinking could significantly increase the proportion of umami amino acids and hydrophllic amino acids in protease hydrolysates,while the proportion of hydrophobic amino acids decreased,especially the most increase of peptides containing glutamic acid residue,proline residue and aspartic acid residue.Based on the differential analysis the composition of amino acids of peptides,the content of some umami peptides in enzymatic hydrolysates increased significantly after MTGase crosslinking,such as the response value of tripeptide glutamic acid-glutamic acid-leucine(EEL)increased by 23%,indicating that MTGase crosslinking was beneficial to the increase of the relative content of umami amino acids and hydrophllic amino acids and the content of umami peptides in protease hydrolysates,so as to improve the umami intensity of enzymatic hydrolysates.On the basis of obtaining the pea protein enzymatic hydrolysates with high umami,guided by the intensity of meat flavor,the effect of reaction conditions on the flavor characteristics of Maillard reaction intermediates of pea protein enzymatic hydrolysates were systematically studied,the effect of glutathione on the release of beneficial flavor compounds of PPIH-TG was clarified,and the best Maillard reaction process was obtained:PPIH-TG was mixed with3.0%glutathione and 1.0%complex sugar(xylose:ribose=1:3),the p H value was adjusted to6.50.and PPIHM was obtained by rapid cooling after reacting at 110 ~oC for 90 min.The correlation between the antioxidant activity of PPIHM and reaction conditions was treacked and analyzed by full factor data analysis.The results showed that the amount of glutathione and reaction temperature was positively correlated with the antioxidant activity of PPIHM,while the intitial reaction p H value was negatively correlated with the antioxidant activity.In addition,glutathione had a prominent contribution to the formation of good flavor of Maillard reaction intermediates.By analyzing the differences of volatile and non-volatile components of pea protein enzymatic hydrolysates before and after reaction.The results showed that there were 20kinds of volatile compounds in the sample after reaction,among which the compounds related to meat flavor were methylfuryl disulfide,3-methylthiopropionaldehyde and 2-methylthiophene,especially methylfuryl disulfide with an OAV value of 210.65.After reaction,the proportion of hydrophllic amino acids decreased,especially the proportion of glutamic acid residue and lysine residue in peptides decreased most.The difference analysis of peptides between PPIH-TG and PPIHM showed that the addition glutathione could improve the relative content of umami peptides and decrease the relative content of bitter peptides so as to further improve the flavor quality of Maillard reaction intermediates.PPIHM was applied to plant-based meat,and its effects on the flavor characteristics and storage stability of plant-based meat were systematically studied.The experimental results showed that PPIHM could significantly improve the flavor characteristics of plant-based meat,among which the meat flavor perception effect of plant-based meat with 5.0%PPIHM was the most prominent,and had no significant effect on the rigidity and stability of plant-based meat.In addition,PPIHM could significantly delay the oxidant degree of oil and protein in plant-based meat,and with the higher the amount of PPIHM,the better the antioxidant effect,the better storage stability.