The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Long-Teng Hu; Elnur Elam; Zhi-Jing Ni; Yi Shen; Bing Xia; Kiran Thakur; Li Jiang; Jian-Guo Zhang; Zhao-Jun Wei

Food Chemistry: X (Dec 2021)

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Long-Teng Hu,
Elnur Elam,
Zhi-Jing Ni,
Yi Shen,
Bing Xia,
Kiran Thakur,
Li Jiang,
Jian-Guo Zhang,
Zhao-Jun Wei

Affiliations

Long-Teng Hu: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Elnur Elam: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China
Zhi-Jing Ni: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China
Yi Shen: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Bing Xia: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Kiran Thakur: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China
Li Jiang: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Jian-Guo Zhang: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; Corresponding authors at: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China.
Zhao-Jun Wei: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; Corresponding authors at: School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China.

Journal volume & issue: Vol. 12
p. 100148

Abstract

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In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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