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J Sci Food Agric

Title:		Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates
Author(s):		Huang M; Liu P; Song S; Zhang X; Hayat K; Xia S; Jia C; Gu F;
Address:		"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China"
Journal Title:		J Sci Food Agric
Year:		2011
Volume:		20101223
Issue:		4
Page Number:		710 - 720
DOI:		10.1002/jsfa.4240
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Light-coloured and savoury-tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour-inhibiting effect of L-cysteine and thiamine during the Maillard reaction of soybean peptide and D-xylose. The correlation between volatile compounds and antioxidant activity of the corresponding products was also studied. RESULTS: Colour formation was markedly suppressed by cysteine. Compared with peptide/xylose (PX), the taste profile of Maillard reaction products (MRPs) derived from peptide/xylose/cysteine (PXC) and peptide/xylose/cysteine/thiamine (PXCT) was stronger, including umami, mouthfulness, continuity, meaty and overall acceptance. PXC and PXCT also exihibited distinctly higher antioxidant activity. Principal component analysis was applied to investigate the correlation between antioxidant activity and volatile compounds. Of 88 volatile compounds identified, 55 were significantly correlated with antioxidant activity by two principal components (accounting for 85.05% of the total variance). CONCLUSION: Effective colour control of the Maillard reaction by L-cysteine may allow the production of healthier (higher antioxidant activity) and tastier foods to satisfy consumers' and food producers' demands. Light-coloured products might be used as functional flavour enhancers in various food systems"
Keywords:		"Adult Antioxidants/*metabolism Color Consumer Behavior Cysteine/metabolism Flavoring Agents/*metabolism Food Technology Humans *Maillard Reaction Middle Aged Peptides/metabolism Plant Proteins, Dietary/metabolism Principal Component Analysis Protein Hydro;"
Notes:		"MedlineHuang, Meigui Liu, Ping Song, Shiqing Zhang, Xiaoming Hayat, Khizar Xia, Shuqin Jia, Chengsheng Gu, Fenglin eng Research Support, Non-U.S. Gov't England 2011/02/09 J Sci Food Agric. 2011 Mar 15; 91(4):710-20. doi: 10.1002/jsfa.4240. Epub 2010 Dec 23"