Extra-added L-cysteine effectively inhibited the browning of Maillard peptides(MPs)derived from Lentinus edodes.Meanwhile,an unsaturated fatty acid(UFA)was introduced to increase the content of 1-octen-3-ol(mushroom a...Extra-added L-cysteine effectively inhibited the browning of Maillard peptides(MPs)derived from Lentinus edodes.Meanwhile,an unsaturated fatty acid(UFA)was introduced to increase the content of 1-octen-3-ol(mushroom alcohol)to enhance the mushroom aroma of the MPs.Among the three UFAs tested,linoleic acid(LA)exhibited the strongest promoting effect on 1-octen-3-ol,resulting in a 1-octen-3-ol content of 74.57±1.48μg/L in MPs.When LA was co-heated with L-cysteine and/or xylose,a synergistic effect was observed between LA and L-cysteine,leading to the highest 1-octen-3-ol content of 211.29±3.62μg/L in LA-L-cysteine-xylose system.The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor.The incorporation of 25%safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production(133.09±8.74μg/L)in MPs.These findings provide new ideas for enhancing the mushroom aroma,offering potential applications in flavor design and food processing.展开更多
This study aimed to investigate salt taste perception in taste bud cells and thus elucidate the saltiness-enhancing properties and mechanisms of Volvariella volvacea peptides.Taste bud cells(TBCs)were characterized an...This study aimed to investigate salt taste perception in taste bud cells and thus elucidate the saltiness-enhancing properties and mechanisms of Volvariella volvacea peptides.Taste bud cells(TBCs)were characterized and validated by western blotting(WB),qPCR and basic taste tests.The taste perception model of mouse TBCs was then constructed.Calcium imaging and epithelial sodium channel(ENaC)were combined to illustrate the potential mechanism of the saltiness-enhancing effect of Volvariella volvacea peptides.The results demonstrated that WPGFK and YFDWPGFKT at concentrations ranging from 10 to 1000μM,as well as YFDWPGFK at 10-100μM,failed to induce significant alterations in intracellular calcium levels within TBCs.YFDWPGFK at 250-1000μM caused drastic changes in calcium levels in TBCs.When 10,50 or 100μM WPGFK,YFDWPGFK,and YFDWPGFKT were co-stimulated with NaCl,the fluorescence responses of TBCs were significantly increased compared to NaCl stimulation alone.Furthermore,the 200 mM fluorescence response was elicited in TBCs by micromolar concentrations of Volvariella volvacea peptides.The peptides showed a significant saltiness-enhancing effect and caused millimolar changes in TBCs at micromolar concentrations.These results suggested that the peptides transmitted the message of enhanced salt taste by increasing cellular calcium levels.The saltiness-enhancing effect of Volvariella volvacea peptides was much lessened by amiloride,indicating that the NaCl-induced reaction was increased by the peptides through the amiloride-sensitive route.The study offered the groundwork for thorough investigation into the process underlying mushroom peptide flavor presentation while also offered a non-artificial sensory evaluation tool for these qualities.展开更多
Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradi...Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.展开更多
Maillard reaction intermediates(MRIs)derived from peanut protein hydrolysates(PPH)and xylose(Xyl)were prepared using the water bath combined with spray drying and vacuum drying.The monitoring of free amino content,bro...Maillard reaction intermediates(MRIs)derived from peanut protein hydrolysates(PPH)and xylose(Xyl)were prepared using the water bath combined with spray drying and vacuum drying.The monitoring of free amino content,browning precursors,and taste characteristics was carried out throughout the thermal treatment at low temperature,where the Maillard reaction process was slowed down,and the formation and degradation of MRIs were dynamically balanced at low conversion rates.The reaction between amino compounds and the reducing sugars contributed to the increased taste characteristics during the early phase of Maillard reaction.Fluorescence intensity was reduced after reaching its maximum value and browning intensity was significantly increased during vacuum drying,which confirmed that the Maillard reaction entered into an advanced stage.Vacuum drying also led to a significant increase in the total amount of volatile compounds in the subsequent thermal processing reaction(from 212.93 ng/g to 564.91 ng/g),which demonstrated that the higher fluorescence intensities resulted in the more accumulation of MRIs and better capabilities of flavor formation.展开更多
Maillard peptides(MPs)were derived from distillers’grain hydrolysates(DGPs)and fructose,and MPs prepared with and without exogenous L-cysteine were respectively defined as DFCs and DFs.The influences of extra-added L...Maillard peptides(MPs)were derived from distillers’grain hydrolysates(DGPs)and fructose,and MPs prepared with and without exogenous L-cysteine were respectively defined as DFCs and DFs.The influences of extra-added L-cysteine was investigated on the browning,taste properties(salty,umami,and kokumi),and characteristic volatile compounds of MPs.Eleven aroma-active compounds were identified as the key volatile compounds of MPs through aroma extract dilution analysis(AEDA)and odor active values(OAVs).Partial least squares regression(PLSR)was used to investigate the relationship between the sensory properties and the concentrations of the volatile compounds in DFCs and DFs.3-Methylbutanal,5-methyl-2-thiophenecarboxaldehyde,dimethyl trisulfide,trimethylpyrazine,and 3-ethyl-2,5-dimethylpyrazine,which significantly contributed to the caramel and roast characteristics of MPs,were inhibited through the addition of L-cysteine and regulation of temperature below 120◦C.The DFCs prepared at 110℃for 120 min exhibited desirable taste properties and suitable aroma to non-thermal processed foods.When 0.3%DFCs were added to the soaking solution of sugared garlic,the hardness and fracturability of sugared garlic were increased by 45.26%and 19.15%,respectively,which meant this MPs could be used to improve the edible texture of sugared garlics.展开更多
Many studies have focused on reducing Aw to prevent the growth of spoilage bacteria.The effects of complex phosphates(CP)and Maillard peptide complexes(MPCs)on water activity(Aw),water status,sensory attributes,flavor...Many studies have focused on reducing Aw to prevent the growth of spoilage bacteria.The effects of complex phosphates(CP)and Maillard peptide complexes(MPCs)on water activity(Aw),water status,sensory attributes,flavor,and hardness of the areca nuts were studied to extend their shelf life and improve their eating quality.The results showed that the addition of 1.6%CP and 0.6%MPCs significantly reduced the A w of areca nuts(Aw=0.8116).Low field nuclear magnetic resonance indicated that it was due to that the CP and MPCs promoted the conversion of free water to bound water through hydrogen bonding or electrostatic interaction.In addition,CP combined with MPCs reduced the extrusion hardness and puncture hardness of areca nuts,accompanied with a significant increase in softness and pulpiness as assessed through sensory analysis,which might be due to the improved water binding capacity of areca nuts.Moreover,MPCs increased the content of N,S heterocyclic compounds of the areca nuts and contributed to an increased“kokumi”attribute compared with CP.展开更多
基金supported by the Key Science and Technology Program of Anhui Province(202423l10050061)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘Extra-added L-cysteine effectively inhibited the browning of Maillard peptides(MPs)derived from Lentinus edodes.Meanwhile,an unsaturated fatty acid(UFA)was introduced to increase the content of 1-octen-3-ol(mushroom alcohol)to enhance the mushroom aroma of the MPs.Among the three UFAs tested,linoleic acid(LA)exhibited the strongest promoting effect on 1-octen-3-ol,resulting in a 1-octen-3-ol content of 74.57±1.48μg/L in MPs.When LA was co-heated with L-cysteine and/or xylose,a synergistic effect was observed between LA and L-cysteine,leading to the highest 1-octen-3-ol content of 211.29±3.62μg/L in LA-L-cysteine-xylose system.The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor.The incorporation of 25%safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production(133.09±8.74μg/L)in MPs.These findings provide new ideas for enhancing the mushroom aroma,offering potential applications in flavor design and food processing.
基金supported by the Natural Science Foundation of Shanghai(23010504700).
文摘This study aimed to investigate salt taste perception in taste bud cells and thus elucidate the saltiness-enhancing properties and mechanisms of Volvariella volvacea peptides.Taste bud cells(TBCs)were characterized and validated by western blotting(WB),qPCR and basic taste tests.The taste perception model of mouse TBCs was then constructed.Calcium imaging and epithelial sodium channel(ENaC)were combined to illustrate the potential mechanism of the saltiness-enhancing effect of Volvariella volvacea peptides.The results demonstrated that WPGFK and YFDWPGFKT at concentrations ranging from 10 to 1000μM,as well as YFDWPGFK at 10-100μM,failed to induce significant alterations in intracellular calcium levels within TBCs.YFDWPGFK at 250-1000μM caused drastic changes in calcium levels in TBCs.When 10,50 or 100μM WPGFK,YFDWPGFK,and YFDWPGFKT were co-stimulated with NaCl,the fluorescence responses of TBCs were significantly increased compared to NaCl stimulation alone.Furthermore,the 200 mM fluorescence response was elicited in TBCs by micromolar concentrations of Volvariella volvacea peptides.The peptides showed a significant saltiness-enhancing effect and caused millimolar changes in TBCs at micromolar concentrations.These results suggested that the peptides transmitted the message of enhanced salt taste by increasing cellular calcium levels.The saltiness-enhancing effect of Volvariella volvacea peptides was much lessened by amiloride,indicating that the NaCl-induced reaction was increased by the peptides through the amiloride-sensitive route.The study offered the groundwork for thorough investigation into the process underlying mushroom peptide flavor presentation while also offered a non-artificial sensory evaluation tool for these qualities.
基金This research was supported by the Key Science and Technology Program of Anhui Province(202203a06020012)National Natural Science Foundation of China(32172330)+3 种基金Natural Science Foundation of Jiangsu Province(BK20200597)the Fundamental Research Funds for the Central Universities(JUSRP122040)National First-class Discipline Program of Food Science and Technology(JUFSTR20180204)“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.
基金the financial support of the Key Science and Technology Program of Anhui Province(202203a06020012)“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘Maillard reaction intermediates(MRIs)derived from peanut protein hydrolysates(PPH)and xylose(Xyl)were prepared using the water bath combined with spray drying and vacuum drying.The monitoring of free amino content,browning precursors,and taste characteristics was carried out throughout the thermal treatment at low temperature,where the Maillard reaction process was slowed down,and the formation and degradation of MRIs were dynamically balanced at low conversion rates.The reaction between amino compounds and the reducing sugars contributed to the increased taste characteristics during the early phase of Maillard reaction.Fluorescence intensity was reduced after reaching its maximum value and browning intensity was significantly increased during vacuum drying,which confirmed that the Maillard reaction entered into an advanced stage.Vacuum drying also led to a significant increase in the total amount of volatile compounds in the subsequent thermal processing reaction(from 212.93 ng/g to 564.91 ng/g),which demonstrated that the higher fluorescence intensities resulted in the more accumulation of MRIs and better capabilities of flavor formation.
基金supported by the Key Science and Technology Program of Anhui Province(202203a06020012)National Natural Science Foundation of China(32172330)“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Maillard peptides(MPs)were derived from distillers’grain hydrolysates(DGPs)and fructose,and MPs prepared with and without exogenous L-cysteine were respectively defined as DFCs and DFs.The influences of extra-added L-cysteine was investigated on the browning,taste properties(salty,umami,and kokumi),and characteristic volatile compounds of MPs.Eleven aroma-active compounds were identified as the key volatile compounds of MPs through aroma extract dilution analysis(AEDA)and odor active values(OAVs).Partial least squares regression(PLSR)was used to investigate the relationship between the sensory properties and the concentrations of the volatile compounds in DFCs and DFs.3-Methylbutanal,5-methyl-2-thiophenecarboxaldehyde,dimethyl trisulfide,trimethylpyrazine,and 3-ethyl-2,5-dimethylpyrazine,which significantly contributed to the caramel and roast characteristics of MPs,were inhibited through the addition of L-cysteine and regulation of temperature below 120◦C.The DFCs prepared at 110℃for 120 min exhibited desirable taste properties and suitable aroma to non-thermal processed foods.When 0.3%DFCs were added to the soaking solution of sugared garlic,the hardness and fracturability of sugared garlic were increased by 45.26%and 19.15%,respectively,which meant this MPs could be used to improve the edible texture of sugared garlics.
基金financial support of the Key Science and Technology Program of Anhui Province(202203a06020012)“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘Many studies have focused on reducing Aw to prevent the growth of spoilage bacteria.The effects of complex phosphates(CP)and Maillard peptide complexes(MPCs)on water activity(Aw),water status,sensory attributes,flavor,and hardness of the areca nuts were studied to extend their shelf life and improve their eating quality.The results showed that the addition of 1.6%CP and 0.6%MPCs significantly reduced the A w of areca nuts(Aw=0.8116).Low field nuclear magnetic resonance indicated that it was due to that the CP and MPCs promoted the conversion of free water to bound water through hydrogen bonding or electrostatic interaction.In addition,CP combined with MPCs reduced the extrusion hardness and puncture hardness of areca nuts,accompanied with a significant increase in softness and pulpiness as assessed through sensory analysis,which might be due to the improved water binding capacity of areca nuts.Moreover,MPCs increased the content of N,S heterocyclic compounds of the areca nuts and contributed to an increased“kokumi”attribute compared with CP.
