Study On Preparation Of Flavor Condiments Based On Mallard Reaction Of Peanut Meal Protein Hydrolysate And Sugar

In this article, we discussed the best hydrolysis conditions by using the composite protein enzyme to hydrolyze peanut meal protein and by single factor experiments and orthogonal tests, improved the enzymatic characteristics of peanut meal protein by pretreatment. On this basis, we studied the preparation of taste-based materials according to the Maillard reaction between peanut meal protein hydrolyzate and sugar. The results show that the best hydrolysis conditions of using the composite protein enzyme to hydrolyze peanut meal protein was: enzyme concentration [E/S]6%, pH7.0, temperature 55℃, substrate concentration 1%, time 3h. Under the best hydrolysis conditions, the degree of hydrolysis of peanut meal protein is 14.84%, the recovery of peanut meal protein is 62.5%, the hydrolyzate didn't have obvious bitterness and contained eight kinds of essential amino acids, the flavor amino acids accounted for about 41.5% of total amino acids.The enzymatic characteristics of peanut meal protein can be improved by heat, ultrasound, and reducing agent treatment. The degree of hydrolysis of peanut meal protein will have an obvious enhancement by pretreatment, in which heat treatment have the biggest effect, the second is ultrasound and the last is reducing agent treatment. In the end , we can determined that pretreating 30min under 90°C was the best hydrolysis conditions , then hydrolyzed peanut meal protein, the degree of hydrolysis can reach 32.8%. Peanut meal protein hydrolysates mainly include small molecule peptides which is about flavor peptides and free amino acids. After pretreatment, the total amount of free amino acids and the content of flavor amino acids in peanut meal protein hydrolyzate have an obvious enhancement. In line with the Maillard reaction between peanut meal protein hydrolyzate made in the best hydrolysis conditions and sugar to study the flavor effect of reaction liquid. The results showed that the flavor effect of Maillard reaction liquid had an gradient increase with the increasing of hydrolysis degree; under the same degree of hydrolysis, the flavor extent of Maillard reaction products by using the pure enzyme supernatant is better than by using the complete hydrolyzates, this character is more evident when the degree of hydrolysis is higher than 10%. The optimal conditions of peanut protein hydrolyzate - glycine - xylose system Maillard reaction is: reaction time 90min, temperature 120℃, pH 6.0～6.5, xylose concentration 2.5%, glycine concentration 0.15%; under this conditions we can get Maillard reaction products, whose flavor is mellow and meaty flavor is rich and lifelike,which hong vigorously and have attractive color (red brown). The optimal conditions of peanut protein hydrolyzate-L-cysteine - xylose Maillard reaction system Maillard reaction is: reaction time 90min, temperature 120℃, pH 6.0～6.5, xylose concentration 0.5%～1%, L-cysteine concentration 0.2%～0.25%. Under this optimal conditions, the reaction products are mouth full, whose flavor is a mixture of garlic and meaty flavor, the hong potential is strong, the color of reaction solution is yellowish red.