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Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems

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Abstract

In this study, the flavour-enhancing properties of the Maillard reaction products (MRPs) for different systems consisted of different peptides (sunflower, SFP; corn, CP and soyabean SP) with, xylose and cysteine were investigated. Maillard systems from peptides of sunflower, corn and soyabean with xylose and cysteine were designated as PXC, MCP and MSP, respectively. The Maillard systems were prepared at pH of 7.4 using temperature of 120C for 2 h. Results showed that all systems were significantly different in all sensory attributes. The highest scores for mouthfulness and continuity were observed for MCP with the lowest peptides distribution between 1000 and 5000 Da, known as Maillard peptide. This revealed that the MCP with the lowest Maillard peptide content had the strongest “Kokumi” effect compared to the other MRPsand demonstrated that “kokumi effect” of MRPs was contributed by not only the “Maillard peptide” defined by the molecular weight (1000–5000 Da). Results on sensory evaluation after fractionation of PXC followed by enzymatic hydrolysis showed no significant differences between PXC, P-PXC and their hydrolysates. This observation therefore confirmed that the presence of other contributors attributed to the “Kokumi” effect rather than the Maillard peptide. It can be deduced that the unhydrolyzed crosslinking products might have contributed to the “Kokumi” effect of MRPs. The structures of four probable crosslinking compounds were proposed and the findings have provided new insights in the sensory characteristics of xylose, cysteine and sunflower peptide MRPs.

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Abbreviations

SFP:

Sunflower peptide

CP:

Corn peptide

SP:

Soybean peptide

PXC:

Sunflower peptide, xylose, cysteine Maillard system

MCP:

Corn peptide, xylose, cysteine Maillard system

MSP:

Soybean peptide, xylose, cysteine Maillard system

MRPs:

Maillard reaction products

P-PXC:

Purified sunflower Maillard reaction products

H-PXC:

Sunflower Maillard reaction products hydrolysate

HP-PXC:

Purified sunflower Maillard reaction products hydrolysate

MALDI-TOF/TOF MS/MS:

Matrix-assisted laser desorption/ionization time of flight mass spectrometry

FAA:

Free amino acid

TAA:

Total amino acid

MWD:

Molecular weight distribution

Da:

Dalton

MW:

Molecular weight

m/z :

Mass-to-charge ratio

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Acknowledgments

The research was supported in part by the program of “Collaborative innovation center of food safety and quality control in Jiangsu Province” and National Program of China (2016YFD0400801 and 2013AA102204). It was also founded by the Priority Academic Program Development of Jiangsu Higher Education Institutions.

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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

    Eric Karangwa, Nicole Murekatete, Jean de Dieu Habimana, Kingsley Masamba, Emmanuel Duhoranimana, Bertrand Muhoza & Xiaoming Zhang

  2. Department of Food Science and Technology, College of Agriculture and Veterinary Sciences, University of Rwanda, P.O. Box 4285, Kigali, Rwanda

    Eric Karangwa, Nicole Murekatete, Jean de Dieu Habimana, Emmanuel Duhoranimana & Bertrand Muhoza

  3. Research and Development, AAFUD Industry (Zhuhai) Co. Ltd, Zhuhai, 519085, Guangdong, People’s Republic of China

    Eric Karangwa

  4. Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Bunda College Campus, P.O. Box 219, Lilongwe, Malawi

    Kingsley Masamba

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  1. Eric Karangwa
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  2. Nicole Murekatete
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  3. Jean de Dieu Habimana
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  4. Kingsley Masamba
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  6. Bertrand Muhoza
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  7. Xiaoming Zhang
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Correspondence to Xiaoming Zhang.

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Karangwa, E., Murekatete, N., Habimana, J.d. et al. Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems. J Food Sci Technol 53, 2863–2875 (2016). https://doi.org/10.1007/s13197-016-2268-y

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  • DOI: https://doi.org/10.1007/s13197-016-2268-y

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