Abstract
This study investigated the flavour-enhancing properties of the Maillard reaction products from 1000 to 5000 Da peptides. Protein hydrolyzates obtained from enzymatic hydrolysis of soybean protein were fractionated with UF membranes to obtain the 1000–5000 Da fraction. Xylose was added to this fraction and allowed to react for 3.5 h at 95 °C. This reaction mixture was fractionated with 1000 and 5000 Da cut off membranes to obtain the 1000–5000 Da fraction (the “Maillard peptide”). To evaluate the flavour characteristics of the Maillard peptide, an additional test on a umami solution was carried out. It was found that the Maillard peptide produced an enhanced effect on flavour, including umami, continuity and mouthfulness in the umami solution and in consommé soup.
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