Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

Yu, Min; He, Shudong; Tang, Mingming; Zhang, Zuoyong; Yu, Zhu; Sun, Hanju

doi:10.1016/j.foodchem.2017.09.139

Cited by 184 publications

(120 citation statements)

References 39 publications

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“…On the contrary, an increase of 24.6 and 7.3% in umami amino acids was found in camellia seeds roasted at 120 °C for 120 min and at 160 °C for 20 min, respectively. The increase in umami amino acids might be caused by the degradation of peptides, especially oligopeptides, containing glutamic acid or aspartic acid …”

Section: Resultsmentioning

confidence: 58%

“…After roasting at 120 °C for 120 min, not only bitter amino acids, such as Leu, Val, Leu, Tyr, Ile, Phe, Arg, His, Met and Lys, but also the umami amino acids Asp and Glu were detected, the latter at levels of 0.032 ± 0.003 and 0.069 ± 0.005 g kg −1 , respectively. The crosslinking between reducing sugars and free amino acids or peptides could occur, not only by the Strecker degradation or thermal degradation of amino acid in MR, but also by the formation of compounds with a reduction in amino acids . According to the result of the present experiments, bitter amino acids could be decreased by MR, while umami amino acids would be increased.…”

Section: Resultsmentioning

confidence: 99%

“…However, after roasting at 150 and 160 °C, the pH values of the seed extracts dropped, reaching a maximum decline when roasting occurred at 160 °C for 120 min (5.60 ± 0.07). This decline in pH could be related to the formation of some MRPs, such as HMF and organic acids, as was described in MR studies with other food matrices …”

Section: Resultsmentioning

confidence: 99%

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Maillard reaction derived from oil‐tea camellia seed through roasting

Fan

Xueqian

2019

J Sci Food Agric

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BACKGROUND The Maillard reaction products (MRPs) formed after roasting of oil‐tea camellia seeds (camellia seeds) were investigated. Camellia seeds are inevitably heated during processing, but the effect of heating or roasting on the physicochemical properties of camellia seed or oil‐tea camellia seed oil (camellia oil) has been seldom studied, especially with respect to the Maillard reaction. RESULTS Changes in reducing sugars, free amino acids, pH, color, browning intensity and MRP (furosine, glyoxal, methylglyoxal, 5‐hydroxymethylfurfural and furural) concentrations were examined in camellia seeds during roasting at 120–160 °C for 20–120 min. Results showed that roasting leads first to a decrease and then to a considerable increase in free amino groups and, at the same time, to a reduction in moisture content and decrease in pH. The sucrose content of the seeds decreased, while that of glucose and fructose increased reciprocally during roasting. On the other hand, the observed changes concerning glyoxal were negligible. Furthermore, 5‐hydroxymethylfurfural and furfural have been found at the end of the roasting process, with maximum values of 572.26 ± 1.91 mg kg−1 dry wt and 0.46 ± 0.003 mg kg−1 dry wt, at 160 °C for 120 min, respectively. CONCLUSION This investigation provides the initial groundwork necessary for the development and implementation of green and efficient technology that could be applied to obtain high‐quality camellia oil. Future research is necessary to assess antioxidant capacity, quality and safety of oil after thermal processing of camellia seeds. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 58%

Section: Resultsmentioning

confidence: 99%

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Maillard reaction derived from oil‐tea camellia seed through roasting

Fan

Xueqian

2019

J Sci Food Agric

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“…The bitter intensity also increased with the increase in the concentrations. Yu et al showed that the bitterness of MRPs was increased significantly ( P < .05) when compared with the control. There were no significant differences among a series concentration of MRPs on umami, sweet, and sour tastes.…”

Section: Resultsmentioning

confidence: 98%

Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products

Liao

Wang

Chen

et al. 2020

Flavour & Fragrance J

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Takifugu obscurus (T. obscurus) by‐products (fish heads and bones) account for about 35% of total weight. In order to improve its availability, flavor materials based on T. obscurus by‐product have been developed through enzymatic hydrolysis and Maillard thermal reaction. However, their basic taste characteristics have not been extensively investigated. In this study, the taste intensities of T. obscurus flavor materials (protein hydrolysates and Maillard reaction products) at different concentrations, pH, and temperatures were compared and distinguished by sensory evaluation combined with electronic tongue analysis. Results showed that T. obscurus by‐products protein hydrolysates (TBPH) had the optimal taste intensities (mainly umami taste) at 5.0 g/L, pH 6.5, and Maillard reaction products (MRPs) were at 4.0 g/L, pH 7.0. They both possessed excellent thermal stability, and their recognition thresholds were 0.08 g/100 mL for TBPH and 0.03 g/100 mL for MRPs, respectively. This study would lay a theoretical foundation to understand the basic flavor characteristics of T. obscurus by‐products.

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“…The water content (A 2 ) obtained by T 2 curve, shear force value, sensory attributes, and overall acceptability were extracted for correlation analysis by using PLS, which was carried out by regressing the average overall acceptability score ( Y ‐variables) onto the other attributes ( X ‐variables) for studying the relationship between overall acceptability and the quality attributes (A 2 , shear force, and sensory attributes). All data were standardized to approximately the same scaling before PLS analysis for better consistency (Yu et al, ).…”

Section: Methodsmentioning

confidence: 99%

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Sun

et al. 2018

J Food Process Engineering

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The effects of wet heating at 95–100 °C on the degree of myosin and actin denaturation in false abalone (Volutharpa ampullacea perryi) were predicted by a heat transfer model. The contributions of water mobility and tenderness to sensory acceptability were assessed after 5, 10, 15, 30, and 60 min heating treatments. 3D finite element heat transfer analysis and reaction kinetics demonstrated that the muscle proteins were completely denatured in 60–80 s during wet heating. In the low field 1H nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) analyses, the content of immobilized water was reduced with extended cooking time, and the shear force also decreased. Sensory acceptability was reduced with the increase of cooking time. Partial least squares (PLS) analysis indicated a high correlation among immobilized water, color, taste, and sensory acceptability. Our results may help in understanding the mechanisms of quality assessment and control during seafood cooking. Practical applications False abalone (Volutharpa ampullacea perryi) has been widely consumed as it can provide a high quality of nutrition with a relatively inexpensive cost. Wet heating is the most conventional processing procedure, then the effects of heating on the sensory and textual properties of false abalone meat should be carefully controlled. Since most researches are concerning the changes of collagen, the present study provided quantitative characterizations of muscle protein denaturation and water distribution on the quality of false abalone using 3D finite element heat transfer analysis, LF‐NMR, MRI techniques, and PLS analysis. The results would be useful to simulate actin and myosin denaturation as well as the protons distribution under different thermal schedules of food cooking, and they could be applied for the food quality control in the industry.

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Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

Cited by 184 publications

References 39 publications

Maillard reaction derived from oil‐tea camellia seed through roasting

Maillard reaction derived from oil‐tea camellia seed through roasting

Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

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