Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.

The Maillard reaction generates key flavor compounds that enhance the palatability and overall quality of plant-based meats (PBMs). We utilized the Maillard reaction on heme protein hydrolysate (HH) to improve functionality and diversify flavor while maintaining its meat-like bloody taste. The optimized condition was an HH-xylose ratio of 2:1, heated for 6 h at 80 °C. Three samples were compared: HH, HH-xylose mixture (HHX), and HH-xylose Maillard reaction product (MHHX). MHHX exhibited higher grafting degree and browning intensity, along with stable structural modifications. MHHX improved protein solubility, emulsifying capacity, and thermal stability. Changes in MHHX amino acid composition contributed to enhanced umami and reduced bitterness. In PBMs, 1% MHHX increased hardness from 12.54 to 15.95 N while enhancing umami and maintaining bloody taste. Taken together, Maillard reaction modified HH structure and improved its physicochemical and sensory properties while maintaining bloody taste, making MHHX a suitable PBM additive.