Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Lee, Sang Eon; Chung, Hyun; Kim, Young Suk

doi:10.1016/j.foodchem.2011.09.113

Cited by 40 publications

(34 citation statements)

References 25 publications

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“…The content of pyrroles in X‐MRPs (119.4 ng/g) was higher than other MRPs. Pyrazine usually exhibits aromas of roasted, nutty, and burnt notes of cooked foods (Lee, Chung, & Kim, ). R‐MRPs and X‐MRPs showed the higher pyrazine content with 118.1 ng/g and 107.9 ng/g, respectively.…”

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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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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“…[19] They possess unique organoleptic characteristics that can dramatically influence the sensory aspects of food. [20,21] Pyrazines commonly provide a roasted flavor and a nutty and toasted odor. [22,23] Some studies have reported that pyrazines smell like roasted potato, [23] and have been studied principally in virtue of their characteristic flavor notes in various foods.…”

Section: Volatile Compounds In Antarctic Krill As Analyzed By Hs-spmementioning

confidence: 99%

Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

Fan

Xue

et al. 2017

International Journal of Food Properties

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Antarctic krill (Euphausia superba) has a very high economic value due to its enormous production, higher protein content, and nutritional value. This study presents a detailed optimization of the analysis of volatile flavor compounds from Antarctic krill by combining headspace solid-phase microextraction (HS-SPME) as the extracting method and gas chromatography/ mass spectrometry (GC-MS) as the analysis. An optimal solid-phase microextraction (SPME) fiber was selected, and the microextraction conditions were optimized using the response surface method (RSM). The Divinylbenzene/ Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fiber showed the highest extraction efficiency and was selected for further optimization of extraction temperature, extraction time, and sodium chloride concentration. Forty-two types of volatile substances producing characteristic flavors were detected, seven of which contributed significantly to the flavor of Antarctic krill. Ethers, pyrazine, and aldehyde compounds contribute to the main flavor of Antarctic krill. The compounds 2-ethyl-3, 5-dimethyl-pyrazine, 2, 3, 5-trimethyl-6-ethylpyrazine, and 3-ethyl-2, 5-dimethyl-pyrazine produce the roasted flavor and the characteristic nutty odor. Moreover (E, Z)-2, 6-nonadienal adds a cucumber fragrance. The compounds 3-methyl-butanal and 3-methional play an important role in determining the overall flavor.ARTICLE HISTORY

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“…Therefore, ribose and fructose are known for their high reactivity with protein via the Maillard reaction (Friedman 1996). Moreover, Lee et al (2012) revealed that volatile components, especially 2, 5-dimethylpyrazine, contributed the chocolatelike or roasted nut flavor of enzymatic hydrolyzed wheat gluten. Their concentration increased by nine fold in enzymatic hydrolyzed wheat gluten after thermal reactions with fructose over those with glucose.…”

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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Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Cited by 40 publications

References 25 publications

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

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

Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

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

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