2010
DOI: 10.1016/j.foodchem.2009.11.033
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Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

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Cited by 177 publications
(138 citation statements)
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“…This was suggested to be due to the formation of complex compounds under extreme pH conditions (Shao et al 2012). These complex substances, like melanoidins, are formed in Maillard reactions (Penaud et al 1999), which are chemical reactions between reducing sugars and the amino groups of proteins (Lan et al 2010).…”
Section: Pre-treatments To Improve Anaerobic Digestion Of Pulp and Pamentioning
confidence: 99%
“…This was suggested to be due to the formation of complex compounds under extreme pH conditions (Shao et al 2012). These complex substances, like melanoidins, are formed in Maillard reactions (Penaud et al 1999), which are chemical reactions between reducing sugars and the amino groups of proteins (Lan et al 2010).…”
Section: Pre-treatments To Improve Anaerobic Digestion Of Pulp and Pamentioning
confidence: 99%
“…Arg, tyr, phe, leu and lys were the lowest among MRPs. Hydrophobic amino acids, are generally known to represent the bitter taste amino acids, and may reflect the bitter properties of final products (Lan et al 2010). Among 17 tested amino acids, there were 8 bitter amino acids: ser, his, arg, val, met, phe, ile and leu, including three with a strong bitter perception: arg, his and met (Yang and Liu 1983).…”
Section: Free Amino Acidsmentioning
confidence: 99%
“…Soybean peptide has been recognized as an important flavor potentiate and precursor of the Maillard reaction (Lan et al 2010). The Maillard reaction, a well-known non-enzymatic browning reaction, is involved in the formation of brown pigments and flavor.…”
Section: Introductionmentioning
confidence: 99%
“…The loss of hydrophobic amino acids was also high. Lan et al 30 pointed out that when the hydrolysates were reacted at 120…”
Section: Changes In Amino Acidsmentioning
confidence: 99%