Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

被引：195

作者：

Yu, Min ^{[1
]}

He, Shudong ^{[1
,2
]}

Tang, Mingming ^{[1
]}

Zhang, Zuoyong ^{[1
]}

Zhu, Yongsheng ^{[1
]}

Sun, Hanju ^{[1
]}

机构：

[1] Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Anhui, Peoples R China

[2] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 243卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Maillard reaction products; Peptide fractions; Soybean hydrolysate; Molecular weight distribution; Sensory characteristics; Antioxidant activity; AMINO-ACIDS; MELANOIDINS; GENERATION; SYSTEM; XYLOSE; COLOR;

D O I：

10.1016/j.foodchem.2017.09.139

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Four peptide fractions PF1 (> 5 ;kDa), PF2 (3-5 ;kDa), PF3 (1-3 ;kDa), PF4 (< 1 ;kDa) were isolated from soybean hydrolysate using the ultrafiltration method. Then, D-xylose and L-cysteine were reacted with specific peptide solution at 120 ;degrees C for 2 ;h, and the molecular weight distribution (MWD), pH, colour, browning intensity, DPPH radical-scavenging activity, free amino acids and sensory characteristics of corresponding Maillard reaction products (MRPF1, MRPF2, MRPF3 and MRPF4) were evaluated, respectively. Peptides with low molecular weight showed higher contribution to the changes of pH, colour and browning intensity during Maillard reaction. The DPPH radical-scavenging activity of PF4 was significantly improved after Maillard reaction. Aroma volatiles and PLSR analysis suggested MRPF3 had the best sensory characteristics with higher contents of umami amino acids and lower of bitter amino acids, therefore it could be deduced that the umami and meaty characteristics were correlated with the peptides of 1-3 ;kDa.

引用

页码：249 / 257

页数：9

共 42 条

[1] MAILLARD REACTION-PRODUCTS AS ANTIOXIDANTS IN PRECOOKED GROUND-BEEF [J].

ALFAWAZ, M ;

SMITH, JS ;

JEON, IJ .

FOOD CHEMISTRY, 1994, 51 (03) :311-318

[2]

BARBANTI D, 1990, FOOD SCI TECHNOL-LEB, V23, P494

[3] Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system [J].

Benjakul, S ;

Lertittikul, W ;

Bauer, F .

FOOD CHEMISTRY, 2005, 93 (02) :189-196

[4] Chemical characterization and antioxidant properties of coffee melanoidins [J].

Borrelli, RC ;

Visconti, A ;

Mennella, C ;

Anese, M ;

Fogliano, V .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (22) :6527-6533

[5] Kinetic modeling of reactions in heated monosaccharide-casein systems [J].

Brands, CMJ ;

van Boekel, MAJS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (23) :6725-6739

[6] α-Mercaptoketone formation during the Maillard reaction of cysteine and [1-13C]ribose [J].

Cerny, C ;

Davidek, T .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (04) :958-961

[7]

Dall Aaslyng M, 1998, J AGR FOOD CHEM, V46, P481, DOI 10.1021/jf9806816

[8] Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods [J].

Delgado-Andrade, C ;

Rufián-Henares, JA ;

Morales, FJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (20) :7832-7836

[9]

Deng Y, 2001, J CHINA AGR U, V6, P98

[10] Transglutaminase effects on gelation capacity of thermally induced beef protein gels [J].

Dondero, Marta ;

Figueroa, Valeria ;

MoraleS, Ximena ;

Curotto, Emilia .

FOOD CHEMISTRY, 2006, 99 (03) :546-554

← 1 2 3 4 5 →