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Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties. 2024

Lanxin Li, and Shi Liu, and Na Sun, and Wenyu Cui, and Lin Cheng, and Kunyu Ren, and Mengmeng Wang, and Xiaohong Tong, and Lianzhou Jiang, and Huan Wang
College of Food Science, Northeast Agricultural University, Harbin 150030, China.

In this study, sucrase was added to convert non-reducing sugars into reducing sugars in skim obtained by enzyme-assisted aqueous extraction processing (EAEP), then the variation of soy protein hydrolysates (SPH) from the skim under different Maillard reaction times were studied. We conducted one-factor experiment and selected 2 mg/mL sucrase for enzymatic hydrolysis for 2 h. The structure of SPH was investigated by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, and amino acid composition. Results showed that the Maillard reaction loosened the SPH structure and produced new functional groups. Sensory evaluation, electronic tongue, electronic nose and GC-MS were used to study the sensory characteristics of SPH, we found that the bitterness value was significantly reduced to 1.71 from 4.63 after 2 h of the Maillard reaction. The change of bitterness was related to amino acid composition and the production of pyrazine. Additionally, the iron reduction ability, DPPH free radical scavenging ability, and emulsifying activity reached the highest at 2 h of reaction with 0.80, 73.94 %, and 56.09 %. The solubility, emulsifying stability, and foaming capacity increased and gradually stabilized with the increasing reaction time. Therefore, this paper presents an effective method for generating SPH with low bitterness and high functional properties.

UI MeSH Term Description Entries
D011492 Protein Hydrolysates A complex mixture of OLIGOPEPTIDES, PEPTIDES, and free AMINO ACIDS that are produced by partial or extensive hydrolysis. Protein Hydrolysate,Hydrolysate, Protein,Hydrolysates, Protein
D006868 Hydrolysis The process of cleaving a chemical compound by the addition of a molecule of water.
D000073893 Sugars Short chain carbohydrate molecules that have hydroxyl groups attached to each carbon atom unit with the exception of one carbon that has a doubly-bond aldehyde or ketone oxygen. Cyclical sugar molecules are formed when the aldehyde or ketone groups respectively form a hemiacetal or hemiketal bond with one of the hydroxyl carbons. The three dimensional structure of the sugar molecule occurs in a vast array of biological and synthetic classes of specialized compounds including AMINO SUGARS; CARBASUGARS; DEOXY SUGARS; SUGAR ACIDS; SUGAR ALCOHOLS; and SUGAR PHOSPHATES. Sugar
D000596 Amino Acids Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins. Amino Acid,Acid, Amino,Acids, Amino
D015416 Maillard Reaction A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS. Browning Reaction,Food Browning,Fructation,Glucation,Glycation,Lipid Glycation,Non-Enzymatic Glycation,Non-Enzymatic Glycosylation,Nonenzymatic Protein Glycation,Protein Glycation,Ribation,Browning Reactions,Browning, Food,Glycation, Lipid,Glycation, Non-Enzymatic,Glycation, Protein,Glycosylation, Non-Enzymatic,Non Enzymatic Glycation,Non Enzymatic Glycosylation,Protein Glycation, Nonenzymatic,Reaction, Browning,Reaction, Maillard,Reactions, Browning
D030262 Soybean Proteins Proteins which are present in or isolated from SOYBEANS. Dietary Soybean Protein,Soy Bean Protein,Soybean Protein,Dietary Soybean Proteins,Soy Bean Proteins,Soy Protein,Soy Proteins,Bean Protein, Soy,Protein, Dietary Soybean,Protein, Soy,Protein, Soy Bean,Protein, Soybean,Proteins, Dietary Soybean,Proteins, Soy,Soybean Protein, Dietary,Soybean Proteins, Dietary

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