Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

Abstract

Light color and savory flavor enhancer are attractive for consumers and food producers. The effect of addition time of l‐cysteine on inhibiting color formation was investigated in soybean peptide‐xylose system, and the possible pathway was explored. Once dicarbonyl compounds were formed during the Maillard reaction, the addition of l‐cysteine had no color‐inhibiting effect; if l‐cysteine was added immediately after the Amadori compound was formed, the extraordinary color‐inhibiting effect was observed. Therefore, an improved way to inhibit color formation was proposed on the basis of the interaction of l‐cysteine and Amadori compounds by controlling the addition time of l‐cysteine through gradient temperature‐elevating Maillard reaction. The system was heated at 80 °C for 60 min to form Amadori compounds, followed by the addition of L‐cysteine, and the temperature was raised to 120 °C and held for 110 min. Compared with traditional products, the lightest color product was found desirable by GC/MS analysis and sensory evaluation. The novel method proposed can be a guide for the industrial preparation of light‐colored products. Copyright © 2012 European Peptide Society and John Wiley & Sons, Ltd.

Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process

“…Results show that A 420 of samples with Cys first decreased and reached the lowest at 150 min, and then significantly increased but A 420 of blank samples increased gradually. These results are in good agreement with the previous findings (Cui et al., ; Huang et al., ; Yang et al., ). According to Huang et al.…”

“…Results show that A 420 of samples with Cys first decreased and reached the lowest at 150 min, and then significantly increased but A 420 of blank samples increased gradually. These results are in good agreement with the previous findings Huang et al, 2012;Yang et al, 2017). According to Huang et al (2012), the cysteine could react with MRIs and produce light-colored compounds so as to inhibit the intermediates to continue Maillard reaction.…”

“…According to Huang et al. (), the cysteine could react with MRIs and produce light‐colored compounds so as to inhibit the intermediates to continue Maillard reaction. When cysteine was added during 0 to 130 min (the intermediates were not formed in large quantity), part of cysteine would react with Xyl and produce melanoidins, which could not achieve the color‐inhibition effect but would increase the color of final reaction solution, so the A 420 increased.…”

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

“…Based on the interaction between amadori compounds and cysteine in soybean-xylose Maillard reaction system, a novel gradient temperature-elevating Maillard reaction was developed for effective production of light-colored MRPs (Huang et al 2012). It has been generally accepted that antioxidant activity of MRPs are related to the brown compounds content, therefore it is quite necessary to evaluate the antioxidant activities of these lightcolored MRPs as well as flavor characteristics.…”

Correlation Between Protein Hydrolysates and Color During Fermentation ofMucor-TypeDouchi

“…The Cys content decreased by 13.40% during the first 5 days of post-fermentation, which is the smallest decrease observed among the amino acids and does not agree with various reports of high Cys losses. The study of Huang et al [30] revealed that Cys inhibits melanogenesis in the MR, and that its major role in the Amadori product, which is formed by the condensation and rearrangement of amino compounds and reducing sugars interfering with peptides and sugar Amadori formation, is to effectively preventing Amadori compounds from further forming deoxy-reductones and cyclization, inhibiting the generation of color substances. During the first 5 days post-fermentation, melanin is generated rapidly and Cys may not be very involved in inhibiting the MR during this stage.…”