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Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties
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DOI：10.1016/j.fochx.2026.104272.png)
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Abstract
En 中文
• Heme protein hydrolysate–xylose effectively yielded Maillard reaction product (MRP). • Heme protein hydrolysate–xylose MRP (MHHX) improved solubility and emulsification. • Maillard reaction altered free amino acids to enhance umami and reduce bitterness. • MHHX improved the texture and overall taste profile of plant-based meat. • Maillard reaction retained heme-derived bloody taste while improving palatability.
Keywords:
Bloody taste
Enzyme hydrolysis
Heme protein
Maillard reaction
Plant-based meat
Umami
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8.2
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2.7K
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9.8K
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