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

2010 ◽  
Vol 120 (4) ◽  
pp. 967-972 ◽  
Author(s):  
Xiaohong Lan ◽  
Ping Liu ◽  
Shuqin Xia ◽  
Chengsheng Jia ◽  
Daniel Mukunzi ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Temperature Effect ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Cross Linking ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Peptide System

scholarly journals Analysis on antibacterial activities and volatile compounds of Maillard reaction products derived from squid skin

2020 ◽  
Vol 145 ◽  
pp. 01028
Author(s):  
Lili Ji ◽  
Yan Zhang ◽  
Wendong Song ◽  
Lu Cai ◽  
Yaning Wang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Antibacterial Activities ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Synthetic Antioxidant ◽  
Predominant Component

Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with glucose (GSS), fructose (FSS) and lactose (LSS) were prepared, whose volatile compounds were analyzed by gas chromatography-mass spectrometer. And the antibacterial activities of three Maillard reaction products against Escherichia coli, methicillin-resistant Staphylococcus aureus and Vibrio harveyi were investigated. The results showed that the volatile compounds of squid skin MRPs mainly contained alcohol, acid, phenol, ester, aldehyde, alkane, alkene, amide and ester, among which alcohol was the predominant component in the GSS and LSS, accounting for 53.87±6.02 % and 83.67±3.64%, respectively, however, acid was predominant component in the FSS, accounting for 54.19±3.38 %. Surprisingly, 2, 6-di-tert-butyl-4-methylphenol (BHT), as a synthetic antioxidant, was firstly identified in these three MRPs, which directly indicated squid skin MRPs have antioxidant activities. It is demonstrated that the antibacterial abilities of LSS and GSS were superior to that of FSS, and Escherichia coli was the most sensitive to the three MRPs among the three tested bacteria. This study demonstrates squid skin MRPs possess antioxidant and antibacterial abilities, which shows promising and far-ranging prospect in the fields of food additives.

Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

2013 ◽  
Vol 31 (2) ◽  
pp. 83-91 ◽  
Author(s):  
Thao T. Le ◽  
John W. Holland ◽  
Bhesh Bhandari ◽  
Paul F. Alewood ◽  
Hilton C. Deeth
Keyword(s):  
Maillard Reaction ◽  
Direct Evidence ◽  
Milk Powder ◽  
Cross Linking ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Protein Cross Linking

scholarly journals Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 982 ◽  
Author(s):  
Małgorzata Starowicz ◽  
Georgios Koutsidis ◽  
Henryk Zieliński
Keyword(s):  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Furfuryl Alcohol ◽  
Solid Phase ◽  
Future Application ◽  
Volatile Fraction ◽  
Maillard Reaction Products ◽  
Bakery Products ◽  
Reaction Products

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

scholarly journals The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Yunliang Li ◽  
Xiaojing Wang ◽  
Yang Xue ◽  
Siyu Ruan ◽  
Anqi Zhou ◽  
...  
Keyword(s):  
Thermal Degradation ◽  
Maillard Reaction ◽  
Grass Carp ◽  
Degradation Products ◽  
Protein Hydrolysate ◽  
Ctenopharyngodon Idella ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Grass Carp Ctenopharyngodon Idella ◽  
Thermal Degradation Products

This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities and amino acids composition of hydrolysates and its Maillard reaction products were compared with the thermal degradation reaction as one positive control. Single factor experiment was applied to optimize the enzymolysis parameters of grass carp bone protein using flavourzyme, under which the highest degree of hydrolysis (40.1%) was obtained. According to the response surface methodology, the top predicted value (70.45%) of degree of graft of Maillard reaction was obtained with initial pH of 7.07, temperature of 118.33°C, and time of 1.75 h. Moreover, the results of Maillard reaction products illustrated a significant increase in DPPH radical scavenging activity ( p < 0.05 ) compared to that of hydrolysate and its thermal degradation products, which was accompanied by the decreased ACE inhibitory activity. Besides, the umami-sweet taste amino acid ratio in free amino acids of Maillard reaction products climbed considerably compared to those of hydrolysate and its thermal degradation products, which proved that Maillard reaction is an effective way to improve the flavour taste of protein hydrolysate. The GC-MS results showed that 37, 40, and 62 kinds of volatile compounds were detected in hydrolysate, thermal degradation products, and Maillard reaction products, respectively. The Maillard reaction products contained more flavour volatile compounds of aldehydes, alcohol, ketone, pyrazine, and other compounds that contribute to pleasant aromas. These results suggested that the grass carp bone protein hydrolysate after Maillard reaction could potentially have a wide range of applications as antioxidant and flavour substances.

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