The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

Abstract

This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities and amino acids composition of hydrolysates and its Maillard reaction products were compared with the thermal degradation reaction as one positive control. Single factor experiment was applied to optimize the enzymolysis parameters of grass carp bone protein using flavourzyme, under which the highest degree of hydrolysis (40.1%) was obtained. According to the response surface methodology, the top predicted value (70.45%) of degree of graft of Maillard reaction was obtained with initial pH of 7.07, temperature of 118.33°C, and time of 1.75 h. Moreover, the results of Maillard reaction products illustrated a significant increase in DPPH radical scavenging activity ( p < 0.05 ) compared to that of hydrolysate and its thermal degradation products, which was accompanied by the decreased ACE inhibitory activity. Besides, the umami-sweet taste amino acid ratio in free amino acids of Maillard reaction products climbed considerably compared to those of hydrolysate and its thermal degradation products, which proved that Maillard reaction is an effective way to improve the flavour taste of protein hydrolysate. The GC-MS results showed that 37, 40, and 62 kinds of volatile compounds were detected in hydrolysate, thermal degradation products, and Maillard reaction products, respectively. The Maillard reaction products contained more flavour volatile compounds of aldehydes, alcohol, ketone, pyrazine, and other compounds that contribute to pleasant aromas. These results suggested that the grass carp bone protein hydrolysate after Maillard reaction could potentially have a wide range of applications as antioxidant and flavour substances.

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

“…Liu et al [ 6 ] used SPME combined with the GC-MS technique to analyze fishy odor substances in the muscle (35 kinds), head (35 kinds) and skin (38 kinds) of tilapia, and nonanal, octanal and (E)-octenal were found to be the key fishy substances which were identified via AEDA analysis. Similarly, in the study of Li et al [ 7 ], the DHS-GC-MS technique was employed to analyze the odor compounds produced during hydrolysis of grass carp, and 37 odor compounds were detected. In previous studies, a series of investigations were conducted on the volatile compounds of different varieties of fish, although the site, type and source of the study subject were not specified.…”

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal

“…There was a small peak of low intensity at around 2926 cm −1 , indicating the presence of unsaturated C-H bonds. The range of 1309-1697 cm −1 was the mixed vibration region of proteins, lipids, and sugars; 1056 cm −1 corresponded to the C-O-C stretching of glycosidic bonds; and 710-989 cm −1 was the vibration region of carbohydrate isomers [26]. The peak displacements were 1595 cm −1 and 1402 cm −1 , respectively, indicating the formation of Schiff bases.…”

Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

“…The Maillard reaction led to protein degradation, while glycation increased the parvalbumin molecular weight. These two states occur simultaneously and affect the molecule weight of glycated parvalbumin final products [31]. In the early stage of the Maillard reaction, protein degradation was the dominant reaction.…”