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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products.
Food Research International ( IF 7.0 ) Pub Date : 2020-02-14 , DOI: 10.1016/j.foodres.2020.109089 Gustavo Luis Leonardo Scalone 1 , Angelos Gerasimos Ioannidis 2 , Prabin Lamichhane 3 , Frank Devlieghere 2 , Norbert De Kimpe 4 , Keith Cadwallader 5 , Bruno De Meulenaer 3
Food Research International ( IF 7.0 ) Pub Date : 2020-02-14 , DOI: 10.1016/j.foodres.2020.109089 Gustavo Luis Leonardo Scalone 1 , Angelos Gerasimos Ioannidis 2 , Prabin Lamichhane 3 , Frank Devlieghere 2 , Norbert De Kimpe 4 , Keith Cadwallader 5 , Bruno De Meulenaer 3
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Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and other aroma compounds in two well-known food products.
中文翻译：
乳清蛋白水解物对烘焙食品中2，5-二甲基吡嗪形成的影响。
据报导，肽是产生烷基吡嗪的前体，烷基吡嗪是加热食品中的关键香气化合物。以前有关通过美拉德反应生成吡嗪的大多数研究都是使用复杂度不同的模型系统进行的。然而，在实际食品系统中吡嗪的形成受到的关注较少。这项研究的目的是研究在面包和饼干等烘焙食品中添加蛋白质水解物作为前体对烷基吡嗪生成的影响。在本研究中使用了两种胰蛋白酶水解物，它们是使用胰蛋白酶或蛋白酶从米曲霉获得的。在两种食物系统中均产生了2,5-二甲基吡嗪。因此，使用稳定的同位素稀释测定法定量监测其形成。另外，进行感觉评估。结果表明，添加蛋白质水解产物可有效促进两种著名食品中2，5-二甲基吡嗪和其他香气化合物的生成。
更新日期：2020-02-20
中文翻译：
乳清蛋白水解物对烘焙食品中2，5-二甲基吡嗪形成的影响。
据报导，肽是产生烷基吡嗪的前体，烷基吡嗪是加热食品中的关键香气化合物。以前有关通过美拉德反应生成吡嗪的大多数研究都是使用复杂度不同的模型系统进行的。然而，在实际食品系统中吡嗪的形成受到的关注较少。这项研究的目的是研究在面包和饼干等烘焙食品中添加蛋白质水解物作为前体对烷基吡嗪生成的影响。在本研究中使用了两种胰蛋白酶水解物，它们是使用胰蛋白酶或蛋白酶从米曲霉获得的。在两种食物系统中均产生了2,5-二甲基吡嗪。因此，使用稳定的同位素稀释测定法定量监测其形成。另外，进行感觉评估。结果表明，添加蛋白质水解产物可有效促进两种著名食品中2，5-二甲基吡嗪和其他香气化合物的生成。
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