Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein

LIU Xiumei; WANG Yuan; LI Mengyu; ZHANG Yuyu; SUN Baoguo; ZHANG Siyu; CHEN Hongjian; ZHANG Yanrong; YANG Yali

doi:10.13386/j.issn1002-0306.2024060232

Volume 46 Issue 11

May 2025

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Science and Technology of Food Industry > 2025 > 46(11): 213-223. > DOI: 10.13386/j.issn1002-0306.2024060232

LIU Xiumei, WANG Yuan, LI Mengyu, et al. Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein[J]. Science and Technology of Food Industry, 2025, 46(11): 213−223. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060232.

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Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein

1.
School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
2.
Bazhong Academy of Agriculture and Forestry Sciences, Bazhong 636000, China
3.
School of Food and Health, Beijing Gongshang University, Beijing 100048, China
4.
Shaanxi Provincial Institute of Standardization, Xi'an 710119, China
5.
Shaanxi Provincial Institute of Product Quality Supervision and Inspection, Xi'an 710119, China
6.
Shandong Provincial Institute of Standardization, Jinan 250013, China

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Received Date: June 16, 2024
Available Online: March 25, 2025

Graphical Abstract

Abstract

Abstract

In order to prepare the Maillard peptides of the sunflower seed protein with higher umami, the enzymatic hydrolysis conditions of sunflower seed protein were optimized using the sunflower seed protein as raw material, and electronic tongue, sensory score, soluble nitrogen and hydrolysis degree as indicators, while the single factor experiment and orthogonal experiment were used to optimize the process conditions for preparing the umami peptides of sunflower seed protein using brown degree, color difference, amino nitrogen, electronic tongue and sensory score as indicators. The results showed that the electronic tongue score and sensory score of hydrolysate prepared was high using alkaline protease and flavor protease step-by-step enzymolysis, at 8% of substrate concentration, 5000 U/g of the amount of enzyme addition, and 1:2 of alkaline protease and flavor protease (enzyme activity ratio), with the enzymolysis of alkaline protease at 40 ℃ for 3 h, and the enzymolysis of flavor enzyme at 50 ℃ for 1 h. The prepared umami peptides of sunflower seed protein had the highest electronic tongue score and umami amino acid content with 1.0% of xylose addition, initial pH7.0, at the Maillard reaction of 120 ℃ for 60 min. The molecular weight distribution in the umami peptides of sunflower seed protein before and after Maillard reaction was measured, which found that 500~1000 Da might be the main active peptides segment in the Maillard reaction.
- sunflower seed protein,
- enzymolysis,
- Maillard reaction,
- umami peptide

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References (34)

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