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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

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Abstract

Pea protein was used to prepare the Maillard reaction products (MRPs) through enzymatic hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness improvement in NaCl solution was observed by the addition of hydrolysates and their MRPs. Low-molecular-weight pea peptides had the strongest effect of saltiness and umami enhancement. The saltiness-enhancing effect of MRPs derived from hexoses was higher than that from pentoses. Molecular weight distribution and amino acid content of MRPs prepared under different time revealed that the hydrolysis of peptides and the initial Maillard reaction of hydrolysis products were dominant at 1 h of thermal reaction. With the extension of heating time, further reaction of small tasty peptides led to a decrease in the saltiness enhancement. The kokumi attribute was mainly contributed by the MRPs of small peptides. When the dosage of MRPs was 0.7% coupled with 0.4% NaCl, the saltiness of the solution was higher than that of the control (0.5% NaCl), which meant that the saltiness was not weakened even when the NaCl concentration was reduced by 20%. The results of the electronic tongue analysis were consistent with that of the sensory evaluation.

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Funding

This research was supported by the National Key R&D Program of China (2017YFD0400105), the National First-Class Discipline program of the Food Science and Technology (JUFSTR20180204), and the Deanship of Scientific Research at King Saud University (RG-1440-020).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China

    Fang Yan, Heping Cui, Jingyang Yu & Xiaoming Zhang

  2. Anhui Qiangwang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Anhui, People’s Republic of China

    Qiang Zhang

  3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451, Saudi Arabia

    Khizar Hayat & Shahzad Hussain

  4. Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451, Saudi Arabia

    Muhammad Usman Tahir

  5. Department of Food Science, Rutgers University, New Brunswick, NJ, 08901, USA

    Chi-Tang Ho

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  1. Fang Yan
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  2. Heping Cui
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  8. Xiaoming Zhang
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Correspondence to Xiaoming Zhang or Chi-Tang Ho.

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Yan, F., Cui, H., Zhang, Q. et al. Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement. Food Bioprocess Technol 14, 1132–1141 (2021). https://doi.org/10.1007/s11947-021-02630-1

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