Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems
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- 作者：Gustavo Luis Leonardo Scalone ; Tatiana Cucu ; Norbert De Kimpe ; Bruno De Meulenaer
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2015
- 出版时间：June 10, 2015
- 年：2015
- 卷：63
- 期：22
- 页码：5364-5372
- 全文大小：269K
- ISSN：1520-5118
文摘
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hydrolyzed whey protein, amino acids, and glucose. The impact of thermal conditions, ratio of reagents, and water activity (aw) on pyrazine formation was measured by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME鈥揋C/MS. The presence of oligopeptides from hydrolyzed whey protein contributed significantly to an increased amount of pyrazines, while in contrast free amino acids generated during protein hydrolysis contributed to a lesser extent. The generation of pyrazines was enhanced at low aw (0.33) and high temperatures (>120 掳C). This study showed that the role of peptides in the generation of pyrazines in Maillard reaction systems has been dramatically underestimated.