Study On Flavor And Safety Of Enzymatic Hydrolysis Of Camellia Seed Meal And Its Products From Maillard Reaction

Camellia seed meal is a by-product of camellia seed oil,which contains more protein,polysaccharide and other reusable biomass.In this paper,Camellia seed meal was used as raw material to optimize the technological parameters of enzymatic hydrolysis and Maillard reaction of camellia seed meal in the preparation of Maillard flavor substances,and the physicochemical properties of the obtained Maillard products were detected.Finally,the food safety of Maillard flavor substance of camellia seed meal was investigated through animal feeding experiment.(1)Optimization of enzymatic hydrolysis process conditions of camellia seed meal.Using the alkaline protease and flavor protease in two-step enzyme hydrolysis decomposition camellia seed meal preparation of maillard reaction,small peptides by degree of hydrolysis(DH)as an index,through the single factor tests and response surface experiment obtained the optimal enzymatic hydrolysis conditions of camellia seed meal as follows: the substrate concentration 5%,reaction system pH 8.5,first add alkaline protease is 3550 U/g,50°C enzyme solution pH adjustment system after 3.5 h to 6.5,add flavor protease 620 U/g,55 °Cenzyme solution 4.2 h.Under this condition,DH of camellia seed meal could reach the maximum of 16.48%.(2)The effect of sugars in the substrate on the structure and flavor characteristics of Maillard products.Selected four kinds of monosaccharide,ribose,xylose,glucose,fructose,respectively,and camellia seed meal small peptides for maillard reaction,through the analysis of the degree of Browning,sensory evaluation,Fourier infrared spectrum(FT IR),ultraviolet spectrum,fluorescence spectrum and substitution degree analysis,amino acid composition analysis,volatile component testing,in many ways,compares the similarities and differences between different kinds of maillard reaction products.The results showed that :(I)the molecular weight of the products of Maillard reaction mainly concentrated in the 128-500 Da and 500-1,000 Da segments;(ii)there are certain differences in flavor and taste of Maillard products produced by sugar-based substrates with different structures;(iii)The infrared absorption spectrum,ultraviolet absorption intensity,fluorescence intensity,Browning degree and degree of substitution(DS)of the Maillard products produced by different structures of sugars as substrates are different in varying degrees;(iv)In the volatiles generated by the reaction of ribose and xylose as substrates with the small peptide Maillard of Camellia seeds,the contents of related sulfur compounds and umami amino acids were higher,showing more obvious meat taste and umami taste.In addition,the antioxidation of Maillard reaction products was also proved by related experiments.In this paper,anti-oxidation tests including DPPH radical elimination,ABTS radical scavenging,hydroxyl radical scavenging and lipid peroxidation inhibition tests were carried out.The results showed that the four kinds of monosaccharide Maillard reactants had certain antioxidant activity,among which the ribose Maillard reactants had the strongest antioxidant activity.(3)Food safety detection of Maillard reaction products of Camellia seed meal.The subchronic toxicity test was carried out on mice as experimental animals.The results showed that there were no significant differences in body weight,food consumption,blood parameters,serum biochemical parameters and liver histopathology between the mice with a daily Maillard reactant intake of less than 0.45 g/kg BW/day and the mice with a normal diet.The results of this paper provide a theoretical basis for Camellia seed meal as a new resource food and seasoning processing raw material.