The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

[en] This study aims to explore the effect of the Maillard reaction (MR) on flavour development of cheese protein hydrolysates. In addition, the effects of proteolysis, lipolysis, and the degreasing process on the MR have been explored. Cheese protein hydrolysates subjected to different treatments were heated with glucose and xylose, and their amino reactant components, colour parameters, and volatile compounds were determined. The results showed that the MR significantly affected the content of free amino acids, peptides, and volatile flavours of cheese protein hydrolysates. Peptides below 1500 Da and most of the free amino acids were the important amino reactants during the MR. 3-Ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-undecanone and 2-heptanone were the key volatile components of the MR products. The results also indicated that N-terminal amino acids of the peptide chain were easier to be reacted than C-terminal amino acids and thus produce a pyrazine-like flavour in the MR.

Disciplines :

Chemistry
Food science

Author, co-author :

Gao, Peng

Zhang, Wenyuan

Zhao, Xiaoxuan

Xu, Chen

Pang, Xiaoyang

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Zhang, Shuwen

Lv, Jiaping

Language :

English

Title :

The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

Publication date :

2024

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier BV

Volume :

437

Pages :

137569

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0308814623021878?httpAccept=text/xml

Funders :

CAAS - Chinese Academy of Agricultural Sciences [CN]

Funding number :

Central Guidance on Local Science and Technology Development Fund (2022ZY0003)

Funding text :

This work was funded by the Central Guidance on Local Science and Technology Development Fund (2022ZY0003), Chinese Academy of Agricultural Sciences (G2022-IFST-04), and China Agriculture Research System-National Dairy Industry and Technology System (CARS-36).

Available on ORBi :

since 04 October 2023

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