Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

Ping, Liu; Huang, Meigui; Song, Shiqing; Hayat, Khizar; Zhang, Xiaoming; Xia, Shuqin; Jia, Chengsheng

doi:10.1007/s11947-010-0440-3

Cited by 154 publications

(111 citation statements)

References 48 publications

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“…The Maillard reaction is a chemical method that has been proposed to improve the free radical scavenging activity, reducing power and iron chelating activity of proteins hydrolysates (Liu et al, 2010). In this study, heating LH with glucose resulted in an increase in browning and absorbance at 294 nm and a decrease in free amino group indicating that Maillard reaction products were formed.…”

Section: Changes In Dpph Scavenging Iron Chelating Activity and Redumentioning

confidence: 80%

“…Subsequently, no significant differences of heated LH-glucose were found when heated for 8-18 h (p > 0.05). Slight decreases in average particles diameter of LH alone were observed after 4 h of heating time (p b 0.05), and then a significantly increase when heated for 8-18 h. The decrease of average particles diameter of heated LH-glucose could be due to thermal degradation (Liu et al, 2010).…”

Section: The Average Particles Diameter Of Heated Lh-glucosementioning

confidence: 91%

“…The MR has been employed for improving functional properties of proteins (Jing, Melissa, Wong, & Kitts, 2009;Liu et al, 2010). In recent years, some research has shown that MR is a chemical method to improve the antioxidant activity of protein hydrolysate.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Dong

Panya

Zeng

et al. 2012

Food Research International

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Section: Changes In Dpph Scavenging Iron Chelating Activity and Redumentioning

confidence: 80%

Section: The Average Particles Diameter Of Heated Lh-glucosementioning

confidence: 91%

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Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Dong

Panya

Zeng

et al. 2012

Food Research International

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“…5,6 HMF has been used to evaluate the extent of the MR during processing and storage as it is produced in the middle-stage of MR. 4 However, the formation of Amadori compounds in the MR, such as furosine and N-(2-furoylmethyl) amino acids, resulted in a decrease of protein digestibility and lysine bioavailability; and HMF is considered as a potentially harmful substance in thermally processed food. 10 Some MRPs of protein hydrolysates from soybeans, 11,12 peanuts, 13 mechanically deboned chicken residue 14 and lactoglobulin 15 have stronger antioxidant activity in both chemical models and food systems. 9 In recent years, some research has shown that the Maillard reaction could effectively improve the antioxidant activity of protein hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

et al. 2015

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Recently, much attention has been given to improving the antioxidant activity of protein hydrolysates via the Maillard reaction, but little is known about the cellular antioxidant activity of Maillard reaction products (MRPs) from protein hydrolysates. We first investigated chemical characterization and the cellular antioxidant activity of MRPs in a shrimp (Litopenaeus vannamei) by-product protein hydrolysate (SBH)-glucose system at 110 °C for up to 10 h of heating. Solutions of SBH and glucose were also heated alone as controls. The Maillard reaction greatly resulted in the increase of hydroxymethylfurfural (HMF) and browning intensity, high molecular weight fraction, and reduction of the total amino acid in SBH with the heating time, which correlated well with the free radical scavenging activity of MRPs. MRPs had stronger inhibiting effects on oxidative stress of human HepG2 cells than the original SBH, and its cellular antioxidant activity strongly correlated with free radical scavenging activity, but less affected by the browning intensity and HMF level. The caramelization of glucose partially affected the HMF level and free radical scavenging activity of MRPs, but it was not related to the cellular antioxidant activity. The cellular antioxidant activity of MRPs for 5 h of heating time appeared to reach a maximum level, which was mainly due to carbonyl ammonia condensation reaction. In conclusion, the Maillard reaction is a potential method to increase the cellular antioxidant activity of a shrimp by-product protein hydrolysate, but the higher HMF levels and the lower amino acid content in MRPs should also be considered.

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“…Estudos que visaram a aplicação de hidrolisados proteicos de soja em alimentos, evidenciaram, por análises sensoriais, esse amargor acentuado característico de proteínas hidrolisadas (STRÖHER, 2010COLAUTO, 2008BARBOSA et al, 2002;LIU et al, 2010). Muitas técnicas têm sido estudadas para reduzir ou mascarar esse sabor indesejado em hidrolisados protéicos, incluindo a cromatografia de interação hidrofóbica; o tratamento com carvão ativado; a hidrólise com exopeptidases; a formação de plasteína; a extração com solventes orgânicos, o encapsulamento em lipoesferas e inclusão em ciclodextrinas.…”

Section: Palavrasunclassified

Avaliação de Bebidas Formuladas com Extrato e Hidrolisado de Farelo de Soja

Neto

Stroher

Zanin

2013

BBR

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Soy and its derivatives are considered, in food industry, functional foods, since their active reduces the risk to diseases and provide health benefits. The soybean meal, a byproduct of oil extraction, is a source of protein and it contains high amounts of essential amino acids. The use of enzymatic hydrolysate of soybean meal optimizes the functional properties of its protein, but it produces a bitter flavor due to the exposure of hydrophobic peptides. This work aimed to evaluate soy-based beverages and compare, by physical-chemical analysis and sensory, two formulations of soy-based drinks: A, which was produced with soy and water-soluble extract and B, which was produced with enzymatic hydrolysate of soybean meal. The hydrosoluble extract of soybeans and the soybean meal used were provided by the company COCAMAR®. The hydrolysate of soybean meal was produced employing the Alcalase® 2.4L at a concentration of 1% protein / protein in a dispersion of 10% (w / v). The formulation B showed higher protein and lower lipid contents. However, sensory analysis showed greater preference for formulation A, in a 5% level of significance. The results indicate that the enzymatic hydrolysate of soybean meal has potential application in the production of soy-based beverages.Keywords: enzymatic hydrolysis, sensory analysis, bitter taste. Evaluation of Beverage Formulated with Extract and Hydrolysed Soy Meal Avaliação de Bebidas Formuladas com Extrato e Hidrolisado de Farelo de Soja RESUMOA soja e seus derivados são considerados, na indústria alimentícia, alimentos funcionais, uma vez que possuem componentes bioativos que podem diminuir os riscos de doenças e conferir benefícios à saúde. O farelo de soja, subproduto da extração do óleo, é fonte de proteínas e contém elevadas quantidades de aminoácidos essenciais. A utilização do hidrolisado enzimático do farelo de soja otimiza as propriedades funcionais das proteínas desse produto, porém produz um sabor amargo devido à liberação de peptídeos hidrofóbicos. Esse trabalho teve o intuito de avaliar bebidas à base de soja e comparar, por análises físico-químicas e sensorial, duas formulações de bebidas à base de soja: formulação A, produzida com extrato hidrossolúvel de soja e formulação B, produzida com hidrolisado enzimático de farelo de soja. O extrato hidrossolúvel de soja e o farelo de soja utilizados foram cedidos pela empresa COCAMAR®. O hidrolisado de farelo de soja foi produzido empregando-se a Alcalase® 2.4L a uma concentração de 1% proteína/proteína em uma dispersão a 10% (m/v). A formulação B apresentou maior teor proteico e menor conteúdo de lipídios. No entanto, a análise sensorial evidenciou maior preferência pela formulação A, a um nível de 5% de significância. Os resultados apontam que o hidrolisado enzimático de farelo de soja tem potencial de aplicação na produção de bebidas à base de soja.Palavras-chave: hidrólise enzimática, análise sensorial, gosto amargo. BBR -Biochemistry and Biotechnology Reports

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Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

Cited by 154 publications

References 48 publications

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

Avaliação de Bebidas Formuladas com Extrato e Hidrolisado de Farelo de Soja

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