Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction

文献类型： 外文期刊

第一作者： Qiu, Jianguo

作者： Qiu, Jianguo;Li, Hongyu;Liu, Yang;Li, Cheng;Fang, Zhengfeng;Hu, Bin;Zeng, Zhen;Liu, Yuntao;Li, Xiaolin;Zeng, Zhen;Liu, Yuntao

作者机构：

关键词： Maillard Reaction; Lentinula edodes hydrolysates; Flavor; Biological activities; Non-targeted metabolomics

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 431 卷

页码：

收录情况： SCI

摘要： This study aimed to elucidate how the Maillard reaction (MR) affects the flavor and bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated using non-targeted metabolomics techniques (GC-MS and LC-MS/MS) and sensory evaluation. Simultaneously, UV absorption, fluorescence, and FT-IR spectra were used to characterize the process of MR. We also evaluated the effects of MR on the antioxidant activity, hypoglycemic activity and antimicrobial activity of LEHs in vitro. The results revealed that MR produced many volatile aldehydes and ketones and decreased the content of most amino acids, sugars and flavonoids in the LEHs while increasing the content of L-theanine and succinic acid. MRPs had a strong caramel and like-meat flavor and an obvious improvement in umami, taste continuity, and total acceptability. Furthermore, MR improved the antioxidant and antimicrobial properties of LEHs. This research establishes a theoretical foundation for MR in the deep processing of edible mushrooms.

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