Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Silván, José Manuel; Lagemaat, Jürgen van de; Olano, Agustı́n; Castillo, María Dolores del

doi:10.1016/j.jpba.2006.04.004

Cited by 154 publications

(93 citation statements)

References 155 publications

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“…Furthermore, lipid-derived radicals and hydroperoxides formed during lipid oxidation were found to greatly affect proteins and promote protein carbonylation in meat systems (Estévez 2011). The low content of carbonyl compounds found in grilled and fried samples compared to roasted and desalted ones may be linked to the high content of MRPs, which has been recognized to having antioxidant properties (Silván et al 2006). Results observed in roasted samples suggest that as previously reported for tryptophan fluorescence, the protein carbonyl formation in chicken charqui seems to be greatly affected by application of high cooking temperatures.…”

Section: Protein Carbonylationmentioning

confidence: 99%

“…Traore et al (2012) also observed a strong increase in SB fluorescence of pig meat after increasing the time of cooking. The high content of SB in grilled and fried samples may also be ascribed to the formation of Maillard fluorescent products, which appears as temperature increases (Silván et al 2006). The formation of disulphide bonds in meat systems is related with the oxidation of two sulfhydryl groups that, as a result, are linked together.…”

Section: Schiff Base (Sb) and Disulphide Bond Formationmentioning

confidence: 99%

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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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Broiler breast (pectoralis major) meat was submitted to salting with NaCl ? NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

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Section: Protein Carbonylationmentioning

confidence: 99%

Section: Schiff Base (Sb) and Disulphide Bond Formationmentioning

confidence: 99%

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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“…Although the data in our manuscript only covered qualitative analysis a more detailed quantitative analysis in terms of monitoring the conversion percentage is necessary. These experiments are in progress in our lab [31][32][33][34][35][36][37][38][39][40][41].…”

Section: Resultsmentioning

confidence: 93%

Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR

Ioannou¹,

Varotsis²

2016

J Phys Chem Biophys

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“…This suggests that the main precursor of the Maillard reaction was reducing sugar. Moreover, the Maillard reaction produces melanoidins which is a brown product (Silvan et al 2006). The chemical composition of the hydrolysate powders is shown in Table 4.…”

Section: Effect Of Sugar Addition On Aroma Characteristics Of Hydrolymentioning

confidence: 99%

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Arsa

Theerakulkait

2014

J Food Sci Technol

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The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoalike aroma intensities than RBPC (p≤0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powderlike aroma intensities than LRBPH (p≤0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p≤0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC.

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Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Cited by 154 publications

References 155 publications

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

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