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Food Chem

Title:		Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
Author(s):		Chiang JH; Yeo MTY; Ong DSM; Henry CJ;
Address:		"Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 117599, Singapore. Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 117599, Singapore; Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 117593, Singapore. Electronic address: jeya_henry@sifbi.a-star.edu.sg"
Journal Title:		Food Chem
Year:		2022
Volume:		20220303
Issue:
Page Number:		132609 -
DOI:		10.1016/j.foodchem.2022.132609
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The changes in the molecular properties and volatile compounds of Maillard reaction products obtained from chicken bone extract (CBE), wheat protein (WP), and rice protein (RP) hydrolysates were compared in this study. Pressure cooking was used to prepare CBE, which was then filtered, defatted, and concentrated. The optimum enzyme-substrate (E/S) ratio of CBE, WP, and RP on Flavourzyme(R) using the Michaelis-Menten model was 4.0, 5.7, 4.8% w/w, respectively. The occurrence of the Maillard reaction was demonstrated by the lowering of pH, low molecular weight peptides (<1K Da), and total free amino acids after the samples were heat-treated. Volatile compounds were analysed using gas chromatography-mass spectrometry (GC-MS) in conjunction with headspace solid-phase microextraction (SPME) sampling. Pyrazines, furan, and thioethers were detected in the MRPs of CBE, WP and RP. It was concluded that the MRPs of CBE, WP, and RP could be used as potential natural flavours in food applications"
Keywords:		"Animals Edible Grain/chemistry Glycation End Products, Advanced Maillard Reaction *Protein Hydrolysates Proteins Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Chicken bone extract Enzymatic hydrolysis Molecular properties Rice p;"
Notes:		"MedlineChiang, Jie Hong Yeo, Michelle Ting Yun Ong, Dayna Shu Min Henry, Christiani Jeyakumar eng England 2022/04/14 Food Chem. 2022 Jul 30; 383:132609. doi: 10.1016/j.foodchem.2022.132609. Epub 2022 Mar 3"