| Title: | Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products |
| Author(s): | Zhang Z; Elfalleh W; He S; Tang M; Zhao J; Wu Z; Wang J; Sun H; |
| Address: | "School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China. Research Unit Catalysis and Materials for the Environment and Processes URCMEP (UR11ES85), Faculty of Sciences of Gabes, University of Gabes, Gabes 6072, Tunisia. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China. Electronic address: Shudong.he@hfut.edu.cn. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China. Electronic address: sunhanjv@163.com" |
| DOI: | 10.1016/j.ijbiomac.2018.09.082 |
| ISSN/ISBN: | 1879-0003 (Electronic) 0141-8130 (Linking) |
| Abstract: | "Maillard reaction products (MRPs) were obtained by using the xylose and soybean peptide system through a 2?ª+h heating at pH of 7.6. Cysteine addition and thermal treatment at 80, 100, 120 and 140?ª+ degrees C were investigated via E-nose and E-tongue, free amino acids (FAA) and GC-MS analyses of MRPs. Afterwards, the combined effects were performed using the partial least square regression (PLSR). Results suggested that MRPs without cysteine addition (XSs) had stronger browning intensity, and the cysteine would be beneficial to the pH reduction with heating temperature increasing. PLSR analysis revealed that MRPs with cysteine addition heated at 140?ª+ degrees C (XSC-140) showed the lowest bitterness, and XS-100 had the highest umami and saltiness. Both bitter and umami FAA increased with the addition of cysteine, and more furans and nitrogen-containing compounds formed in the XSs brought caramel-like flavor, while XSCs exhibited meat-like flavor attributed to sulphides generation" |
| Keywords: | "*Chemical Phenomena Cysteine/*chemistry Fatty Acids, Nonesterified/analysis Food Industry *Hot Temperature Hydrogen-Ion Concentration *Maillard Reaction Peptides/*chemistry Soybeans/*chemistry *Taste Volatile Organic Compounds/chemistry Xylose/chemistry C;" |
| Notes: | "MedlineZhang, Zuoyong Elfalleh, Walid He, Shudong Tang, Mingming Zhao, Jinlong Wu, Zeyu Wang, Junhui Sun, Hanju eng Netherlands 2018/09/18 Int J Biol Macromol. 2018 Dec; 120(Pt B):2137-2146. doi: 10.1016/j.ijbiomac.2018.09.082. Epub 2018 Sep 15" |
