scholarly journals Optimisation of the Maillard reaction of bovine gelatine-xylose model using response surface methodology

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 99-106 ◽  
Author(s):  
I. Ismarti ◽  
K. Triyana ◽  
N.A. Fadzilah ◽  
H.M. Salleh ◽  
N.F.H. Nordin
Keyword(s):  
Response Surface ◽  
Maillard Reaction ◽  
Heating Time ◽  
Coefficient Of Determination ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Adequate Model ◽  
Surface Method ◽  
Initial Ph ◽  
Halal Authentication

The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning reaction which has an essential role in food processing to improve the appearance, taste and functional properties of food. In halal authentication, results could be used to differentiate the sources of gelatine based on the colour and flavour. Since many factors can influence the reaction, it is important to study and optimize the Maillard reaction in a gelatine model system using response surface method, applied to optimize the processing of bovine gelatine-xylose to improve the Maillard reaction products. In this study, the effects of initial pH, temperature, and heating time to browning intensity of melanoidin were evaluated. The increasing of initial pH, temperature and heating time were associated with an enhanced browning intensity of Maillard reaction products. This study demonstrated that the coefficient of determination 0.8429 reveals the response surface reduced linear model is an adequate model for browning intensity of Maillard reaction of the bovine gelatine-xylose system. For a system with 5% of gelatine solution and 0.75 g of xylose, the optimum condition for the browning process obtained was initial of pH 10.92, temperature of 140°C and heating time of 37.28 mins. The predicted results at optimum conditions coincided well with the experimental value with the relative error of less than 5%.

scholarly journals Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 242 ◽  
Author(s):  
Kun Chen ◽  
Jiajia Zhao ◽  
Xiaohan Shi ◽  
Qayum Abdul ◽  
Zhanmei Jiang
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Radical Scavenging ◽  
Casein Hydrolysate ◽  
Size Exclusion ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Exclusion Chromatography ◽  
Initial Ph

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.

scholarly journals Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 56 ◽  
Author(s):  
Pengli Liu ◽  
Xiaoming Lu ◽  
Ningyang Li ◽  
Zhenjia Zheng ◽  
Xuguang Qiao
Keyword(s):  
Maillard Reaction ◽  
Fluorescence Spectra ◽  
Ph Value ◽  
Early Stage ◽  
Condensation Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Reactant Concentration ◽  
Initial Ph

Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value.

Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

2013 ◽  
Vol 634-638 ◽  
pp. 397-402
Author(s):  
Qi Hui Deng ◽  
Ai Nong Yu
Keyword(s):  
Ascorbic Acid ◽  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Intermediate Products ◽  
Initial Ph

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA)and L-lysine (Lys)/ L-methionine (Met) adjusted to various pHs (4.0, 5.0, 6.0, 7.0 and 8.0) at 140±2°C for 2 h. The browning, intermediate products, reducing power and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical-scavenging activity reached a maximum with initial pH 5.0 (P < 0.05). Thereafter, slightly differences with initial pH of 7.0 and 8.0 were found. An increase in Ferrous ion chelating activity of MRPs derived from ASA-Lys/ Met model systems, as measured by absorbance at 562 nm, was observed as the initial pH increased (P < 0.05). In general , antioxidative activity of ASA-Lys/ Met MRPs was coincidental with the browning development and the formation of intermediate products.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components
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