Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Abstract

The study shows that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. The thermal degradation product (TDP) and MRPs had significantly different molecular size distribution, and the particle size distribution of TDPs and MRPs had similar change tendency to that of the molecular size distribution. These would provide an insight into the formation mechanism of MRPs.

Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ‐carrageenan through Maillard reaction

“…Heat treatment could lead to the formation of a dehydroalanyl residue from cystine, which is capable of binding with the ε-amino groups of lysine to form lysinoalanine. 43 A similar phenomenon was also found by Li et al and Su et al 21,44 The results also showed that no significant change (P > 0.05) of amino acids in the mixture was observed, indicating that there was little effect on the amino acid composition of RDG with the addition of κ-Car without further treatment.…”

Influence of Enzymatic Hydrolysis on the Functional Properties of Sesame Cake Protein

“…The small span obtained for sesame cake protein indicated that large-size particles predominated in the sesame cake protein. This explanation was also given by Su et al (2011) in their study of peanut hydrolyzates. As can be seen from Table V, the values of diameters D [50] and D [90] decreased as the hydrolysis degree increased for all hydrolyzates analyzed.…”

Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose

“…Sugar is an important parameter in the Maillard reaction because it takes part in the reaction during the whole reaction process. The type and concentration of sugar influence the rate of reaction as well as the products formed . Too much concentration of sugar would lead to more drastic caramelization in the system, which may have less benefit to the improvement of ACE inhibitory activity.…”

“…Previous studies found that peptides with low molecular weight showed higher reactivity than those with high molecular weight in the Maillard reaction. 16 Many studies showed that peptides with high inhibition of ACE had aromatic amino acid or hydrophobic amino acid residues at their terminals. 17 The peptides with molecular weight less than 1000 Da were absorbed by the gastrointestinal tract more easily, and then achieved their biological functions in the human body.…”