Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Su, Guowan; Zheng, Lin; Cui, Chun; Yang, Bao; Ren, Jiaoyan; Zhao, Mouming

doi:10.1016/j.foodres.2011.09.009

Cited by 104 publications

(57 citation statements)

References 33 publications

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“…These results were similar to the previous report of Su et al (2011), who found that a small and medium molecular weight (Mw < 5 kDa) of MRPs achieved a higher antioxidant activity.…”

Section: Antioxidant Activity Of Molecular-weight Fractions Throughsupporting

confidence: 92%

Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck

Zhou

Fan

Wang

et al. 2014

FSTR

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“…These results were similar to the previous report of Su et al (2011), who found that a small and medium molecular weight (Mw < 5 kDa) of MRPs achieved a higher antioxidant activity.…”

Section: Antioxidant Activity Of Molecular-weight Fractions Throughsupporting

confidence: 92%

Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck

Zhou

Fan

Wang

et al. 2014

FSTR

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“…Their content in the R‐MRPs (935.4 ng/g) and X‐MRPs (1,029.2 ng/g) was considerably elevated in comparison to other sugars. The oxygen‐containing compounds exerted no effect on the sensory attributes of MRPs owing to their high odor threshold (Su et al, ). The content of ketones in the MRPs from the pentose was higher than the MRPs from the other sugars.…”

Section: Resultsmentioning

confidence: 99%

Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Shang

Cao

Thakur

et al. 2019

J Food Process Preserv

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Due to limited utilization of peony seed meal in the food industry, the effect of different sugars on the structural and flavor properties of Maillard reaction products (MRPs) from peony seed meal hydrolysates (PSH) was investigated. It was noticed that the influence of ribose, xylose, and glucose on the structure of MRPs was greater than maltose and xylooligosaccharide. The MRPs prepared by ribose and xylose showed the greater browning intensity, degree of substitution (DS), and fluorescence intensity. The molecular weight (MW) distribution of 500–1,000 Da, 1,000–3,000 Da, and >3,000 Da was significantly increased in all the MRPs. Partial least squares regression (PLSR) showed that MW distribution, free amino acids, and volatile compounds contributed remarkably to the sensory attributes of MRPs. The sugars that provided the stronger meaty and umami tastes to the MRPs were ribose and xylose. Practical applications The peony seed meal is accumulated as a main ecological pollutant during the production of peony seed oil; however, it is an excellent source of plant protein. In the modern food industry, there is an increasing demand for plant proteins over animal derived proteins in various health foods. Therefore, we aimed to prepare flavor agent using peony seed meal protein via Maillard reaction (MR). The effects of sugar types on the color change, structure characteristics, and flavor generation of MRPs were investigated. The improvement of MRPs after the conjugation with various sugar types can increase their industrial potential as flavor enhancers.

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“…[2] The MRPs that are produced from the peanut hydrolysate-sugar model system exhibit higher oxygen radical absorbance capacity (ORAC) values than peanut hydrolysate itself. [8] Guérard and Sumaya-Martinez [9] also reported that the antiradical scavenging effect was improved when casein peptone and cod viscera hydrolysates were heated in the presence of sugar.…”

Section: Introductionmentioning

confidence: 97%

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

Liu

Niu

Zhao

et al. 2015

International Journal of Food Properties

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The chemical characteristics and antioxidant properties of Maillard reaction products (MRPs) formed in the Maillard reaction in a model system at 95°C for different lengths of time (0-6 h) were investigated at three mass ratios (1:1, 1:2, and 1:3) of porcine plasma protein hydrolysate (PPPH) to galactose. The results revealed that the pH value and free amino group content Downloaded by [University of Sussex Library] at 19:04 26 August 2015A c c e p t e d M a n u s c r i p t 2 decreased (P < 0.05), whereas the browning index, intermediate products and browning intensity, as well as reducing power and 2,2'-amino-di(2-ethyl-benzothiazoline sulfonic acid-6)ammonium salt (ABTS) radical scavenging activity of the MRPs increased as the reaction time increased (P < 0.05). Moreover, when the mass ratio of PPPH to galactose was 1:3, the Maillard reaction progressed easily, which rendered a higher degree of glycation and antioxidant activity (P < 0.05). These results indicated that the Maillard reaction can improve the antioxidant capacity of PPPH.

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Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Cited by 104 publications

References 33 publications

Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck

Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck

Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

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