Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor

Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-induced Maillard reaction at different temperatures (80 °C, 100 °C and 120 °C). The MRPs were subjected to analysis of physicochemical characteristics, taste profile and volatile compounds. The results demonstrated that UV absorption and fluorescence intensity of MRPs significantly increased at 120 °C, suggesting formation of a large amount of Maillard reaction intermediates. Thermal degradation and cross-linking simultaneously occurred during Maillard reaction, while thermal degradation of MRPs played a more predominant role at 120 °C. MRPs exhibited high umami and low bitter taste at 120 °C, accompanied by the high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor served as the main volatile compounds in MRPs at 120 °C. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for the generation of potential plant-based meat flavoring.