Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

Abstract

Process of Maillard reaction within 180 min was studied using Yak and Holstein casein-glucose models by indicators of free amino group consumption, content of H + , amount of intermediate products and browning intensity, while their kinetics were investigated. Intrinsic fluorescence property of casein during Maillard reaction was also measured. Structure and functional properties of Yak and Holstein casein-glucose Maillard reaction products were evaluated. The results showed similar profiles of free amino group consumption and H + content against duration in both systems. Higher intensities of intermediate products and melanoidins were found in Yak caseinglucose system compared to Holstein casein-glucose system, as well as rate constant of browning accumulation. The kinetics of free amino group consumption and melanoidins formation for Yak casein were different from those of Holstein casein.Glycosylation improved emulsification, foaming, and oil combining capacity of both caseins, which is reached the best value at the ratio of 2:1 (glucose:casein, wt/wt). Novelty impact statement:The Maillard reaction process of Yak and Holstein caseinglucose models were investigated by different indicators, as well as their kinetics. Yak casein-glucose model has similar profile of free amino group consumption and pH change to those of Holstein casein, but higher accumulation of intermediate products and browning intensity. Both Yak and Holstein glycosylated caseins have the best functional properties of emulsifying and foaming activities, emulsion and foam stabilities, and the oil absorption with the weight ratio of glucose:casein at 2:1.

Changes in partial properties of glycosylated egg white powder during storage

“…3, A 294 increased after glycosylation compared with native EWP, and a similar phenomenon was also observed at A 420 . The larger the XOS/EWP ratio and the longer the reaction time, the larger the A 294 and A 420 values, which was consistent with previous research 18,29 . The A 294 and A 420 values kept increasing during storage.…”

“…The larger the XOS/EWP ratio and the longer the reaction time, the larger the A 294 and A 420 values, which was consistent with previous research. 18,29 The A 294 and A 420 values kept increasing during storage. Infant formulas were also showed that the production of the initial, intermediate, and advanced Maillard products increased during simulated consumption storage.…”

Status and prospects of product processing and sustainable utilization of Chinese mitten crab (Eriocheir sinensis)

“…In order to minimize the adverse impact of refrigeration technology on the quality and flavor of crab meat, Liu et al (2018) used edible salt as water-retaining agent and combined with quick-freezing treatment, and the results showed that the muscle quality and flavor of frozen crab were effectively protected [ 42 ]. Modified atmosphere preservation is a preservation technology that inhibits the respiration, growth and reproduction of endogenous microorganisms and enzymatic reaction in aquatic products by adjusting the gas composition and proportion of the environment in which aquatic products are located [ 43 ]. Tang et al (2021) analyzed the effects of air and different gas component packaging methods on the biochemical indexes of cooked crab meat and hepatopancreas, and the results showed that 40 % CO 2 and 60 % N 2 were the best modified atmosphere packaging methods for products under storage conditions at 4 °C [ 44 ].…”