Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Autor:in

Yu, Binbin; Wu, Wei; Wang, Bei; Zhang, Na; Bak, Kathrine H.; Soladoye, Philip; Aluko, Rotimi; Zhang, Yuhao; Fu, Yu

Abstrakt

Reducing salt intake, as one of the most cost-effective approaches, is congruent with improved population health. Grass carp skin collagen was subjected to enzymatic hydrolysis and ultrafiltration, followed by glucosamineinduced Maillard reaction to prepare Maillard-reacted peptides. Their color, free amino acid and peptide size distribution were analyzed, while UV and fluorescence spectroscopy were utilized to characterize the progress of Maillard reaction. The salt taste-enhancing effect of Maillard-reacted peptides was investigated via sensory analysis and electronic tongue. LC-MS/MS was employed to analyze the glycation sites of Maillard-reacted peptides. The results indicated that the degree of Maillard reaction was relatively low, and thermal degradation and crosslinking simultaneously occurred. Maillard-reacted peptides exhibited a significant salt taste enhancing effect, which may be attributed to the glucosamine-induced glycation confirmed by LC-MS/MS analysis. The current study provides a theoretical basis for preparation of salt taste-enhancing peptides and their future application to reduce salt content of formulated foods.

Dokumententyp

Originalarbeit

DOI

10.1016/j.foodchem.2021.131776

PubMed ID

MEDLINE:34896957