Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

Zhang, Zuoyong; Elfalleh, Walid; He, Shudong; Tang, Mingming; Zhao, Jinlong; Wu, Zeyu; Wang, Junhui; Sun, Hanju

doi:10.1016/j.ijbiomac.2018.09.082

Cited by 69 publications

(29 citation statements)

References 30 publications

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“…These compounds correspond to many reports of reactions between cysteine and sugar in Maillard reactions [23]. Thiophene is an important sulfur-containing compound formed in Maillard reactions with cysteine, and it is a significant component in meat flavor [24]. Among the nine detected thiophenes, 4-butyl thiophene (0.078 μg/g) is attributed with a “floral, fruity, and milky” aroma, and dihydro-2-methyl-3(2H)-thiophenone (0.083 μg/g) emits a “sulfuric, fruity, and berry” note [25].…”

Section: Resultssupporting

confidence: 81%

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

et al. 2019

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The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution of [13C6]glucose, cysteine, and lipid degradation product- (E)-2-nonenal, heated at 130 °C for 90 min. Analysis of the mass spectra showed that the resulting 2-butyl-thiophene and 5-butyldihydro-2(3H)-furanone were 13C6-labeled and hence stemmed from glucose. Glucose and (E)-2-nonenal were equally important for the formation of 2-pentylfuran, whether cysteine was present in the reaction or not. 2-Furanmethanol, (E)-2-(1-pentenyl)-furan, 2-hexanoylfuran, ethanethiol, 5-methyl-2(5H)-thiophenone, 1-methyl-5-mercaptotetrazole, 4-pentyl-pyridine, 2-pentyl-thiophene, and 2-mercaptopropanoic acid were virtually 13C1-13C4 labeled, suggesting an origin from both glucose and cysteine and/or (E)-2-nonenal carbons. Thus, the relative contribution of aldehyde to the C-skeleton of a particular aroma compound changed substantially when both glucose and cysteine were involved in its formation.

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Section: Resultssupporting

confidence: 81%

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

et al. 2019

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“…8,9 In glycine-glucose Maillard model system, more volatile compounds are produced at 180 C than at 120 C, which was probably because higher temperature is favorable for promoting the reaction rate between the sugar and amino groups. 10,11 Zhang et al showed that the system of xylose and soybean peptide exhibited a lower bitterness as temperature increased from 100 to 140 C. 12 Similar results were also reported by Lan et al, who found that high temperatures changed the pathway of the Maillard reaction and reduced the content of bitter amino acids. 13 On the other hand, heating time has an important effect on MRPs.…”

Section: Introductionsupporting

confidence: 59%

Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

et al. 2021

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“…Regarding chromaticity, the L value for the tofu made from SDSs (SDS‐tofu) was significantly lower than the value for the control tofu ( p < .05), whereas the a and b values were similar. According to the research that the chromaticity changes due to the Maillard reaction by the reducing sugar and amino compounds of the soybean as the soybean is heated (Woo et al., 2018; You & Choi, 2016; Zhang et al., 2018), The reason for the different L values of control and SDS‐tofu was probably attributable to the Maillard reaction during drying of SDSs. But when comparing the color difference values (Δ E ) of the tofu groups according to the US National Bureau of Standards protocol (Woods & Shouse, 1972), trace differences in chromaticity values (trace 0.0–0.5, slight 0.5–1.5, noticeable 1.5–3.0, appreciable 3.0–6.0, much 6.0–12.0, and very much >12.0) were found across all SDS‐tofu groups.…”

Section: Resultsmentioning

confidence: 99%

Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

Han

Cha

Park

et al. 2021

Food Processing Preservation

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In this study, Soybeans dried after soaking (SDSs) were prepared for rapid tofu production, and quality and functional characteristics of SDS‐tofu were analyzed. SDS40, SDS50, and SDS60 were prepared by soaking for 12 hr and then drying at 40, 50, and 60℃, respectively. During the soaking process in tofu production, the water absorption rate of SDSs was higher than that of control soybeans. SDS‐tofu was prepared by soaking SDSs for 1 hr. Quality, texture, and sensory characteristics were similar among tofu samples. SDS‐tofu had a higher aglycone isoflavone content (AIC) than did control tofu. SDS60‐tofu had the highest AIC, indicating high nitric oxide inhibitory effect. Antioxidant components, activities and cell viabilities were similar among control tofu and SDS‐tofu. Consequently, this study presents the possibility of enhancing efficiency of tofu production process and functionality of tofu by using SDSs because of reduction of the soaking time and the improvement of aglycone isoflavone content. Novelty impact statement Soybeans dried after soaking (SDSs) contained much higher contents of aglycone isoflavones than did general‐use soybeans because the former was prepared by drying soybeans at 40–60℃ after they had been completely soaked for a long time, thus allowing endogenous β‐glucosidase (optimal temperature, 60℃) to be activated, and in particular, glycitein, which was not detected in general‐use soybeans, was detected in the SDSs. The use of SDSs can shorten the moisture reabsorption time because the cross‐sectional area for moisture absorption is larger in SDSs than in general‐use soybeans, likely as the result of porous structures that form in the soybean as it dries after swelling from being soaked. By manufacturing tofu using SDSs, tofu with enhanced characteristics, can be produced quickly due to improvement of the manufacturing process, namely, the time needed for soaking is shorter, and the resulting tofu has a higher content of aglycone isoflavones from the conversion of isoflavones to aglycone isoflavones.

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Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

Cited by 69 publications

References 30 publications

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

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