Keywords

Chickpea Protein Hydrolysate Maillard Peptides Gas Chromatography Mass Spectrometry Partial Least Squares Regression

Abstract

In this experiment, chickpea protein was used as raw material, and a series of chickpea protein hydrolysates with different degrees of hydrolysis (DH%) were prepared through dual-enzyme directed enzymatic hydrolysis. Descriptive sensory analysis (DSA) and GC-MS were used as substrates. Technology (GC-MS) was used to analyze and compare the flavor characteristics of flavor peptide products prepared through the model Maillard reaction system, in order to obtain the optimal chickpea proteolysis system for Maillard flavor peptides. The results show that Maillard flavor peptide products prepared from chickpea enzymatic hydrolyzate with different DH% as substrates show significant differences in sensory attributes and aroma components. When enzymatic hydrolyzate with DH% of 23.03% to 26.02% is added, The Maillard flavor peptides prepared from the liquid form a relatively large number of aroma types and quantities, and at the same time present obvious meaty, umami and long-lasting flavors. Combining partial least squares regression (PLSR) with the correlation analysis of its aroma substances, sensory analysis data and electronic nose response values, it further shows that the chickpea proteolytic solution with a DH% of 23.03%~26.02% can be used as a hot product for flavor peptide products. The optimal reaction substrate for the reaction. Chickpea protein was used as the raw material in this experiment, and a series of chickpea protein hydrolysates (CPHs) with different degrees of hydrolysis (DHs) were prepared by double-enzyme digestion. Using the CPHs as the substrate, descriptive sensory analysis and gas chromatography-mass spectrometry were employed to analyze and compare the flavor characteristics of flavor peptide products prepared from the model Maillard reaction system to identify the most suitable chickpea proteolytic system for the preparation of Maillard reaction peptides (MRPs). The results revealed significant differences in the sensory attributes and aroma components among MRPs prepared from CPHs with different DHs. Compared with other samples, the MRPs produced from CPHs with a DH range of 23.03~26.02% contained a large number of aroma compounds and showed an apparent meaty and umami taste with a long duration. Correlation analysis on the aroma substances, sensory evaluation data, and electronic nose data was conducted using partial least squares regression and the results further confirmed that the CPHs with a DH range of 23.03~26.02% is a desirable substrate for thermal reactions to produce MRPs.

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Original research done by Zhang Jixian

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