the variable temperature of the merade reaction may indicate the formation of the Merad reaction intermediate (MRI);
Merad reaction reduces the bitter taste of pea protein hydrolysate products; mrI of
pea protein hydrolysate products has better flavor enhancement; MRI of
pea protein hydrolysates increases salt salinity in salt solutions; and MRI of
pea protein hydrolytes promotes salivary aldehyde solidone secretion.
the National Key Laboratory of Food Science and Technology, School of Food Science, Jiangnan University,
of the Department of Food Science at Rutgers University in the United States, using pea protein hydrolyzing products as the main raw material, prepared Merard reaction intermediates (MRI) at low temperatures (80 degrees C), the reaction time is determined by the temperature change Merad reaction. Electronic tongue and sensory assessments are used to analyze the taste of pea protein hydrolysed products and MRIs. Both results showed that the hydrolysed products of pea protein had less bitter taste but increased freshness through the Merad reaction. Freshness and saltiness were positively related to the concentration of MRI. Even at an MRI concentration of 0.1% (w / w), MRI can reduce NaCl content by 20% without reducing saltiness, which may be an important alternative to salt reduction. On the other hand, the increase in MRIs promotes the secretion of aldosterone in saliva, which may enhance human perception of saltiness.
, male, Han nationality, born in October 1965, Wuxi, Jiangsu Province, Ph.D., Jiangnan University professor, Bo Guide, Kyoto University, Japan, after a specialty in food biology, Jiangsu Province, "Blue Project" young academic leader. 2011.9-2012.7, Dean of the School of Food, Shihezi University.
has carried out a series of original research on the basic scientific issues and key technologies of Merad's reaction, the steady-state technology of flavors and functional factors, the research and development of food additives and ingredients. In the past five years, he has presided over or participated mainly in 12 projects such as the National Natural Science Foundation of China, the National 13th Five-Year Plan for Key Research and Development, the 12th Five-Year Plan for National Science and Technology Support, the Ministry of Science and Technology's Fund for the Transformation of Agricultural Achievements, and jiangsu Province's Science and Technology Support Plan, and has completed more than 10 joint enterprise development projects, most of which have been applied in enterprise production. In the past five years, more than 150 academic papers have been published, including more than 70 papers in SCI, an authoritative international academic journal, and 15 patents have been granted for inventions. Published 3 monographs and participated in the translation of 2 books. Won the Ministry of Education technology invention second prize 1 (first), the China Light Industry Federation Science and Technology Progress Award 1st prize (first), Anhui Province science and technology progress third prize (second), Jiangsu Province higher education teaching results special award 1 (fourth). Chaired the completion of the national food engineering master's degree standard-setting work. Cultivate 29 doctoral students, 94 master's students (including doctoral, master's students 10), 9 doctoral students, 15 master's students (including 1 doctoral student).
Fellow of the International Academy of Food Sciences, Distinguished Professor, Department of Food Science, Rutgers University, American Chemical Society, American Society of Food Science and Technology, currently Deputy Editor-in-Chief of Journal of Agricultural and Food Chemistry (IF 3.412). Professor He's current research interests are flavor chemistry and functional food chemistry. He has published 662 journal papers and 218 book chapters, and edited and published 38 professional monographs.
this article was published online at the website "Tasteing of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
Food Research International