Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Karangwa, Eric; Raymond, Linda Virginie; Huang, Meigui; Cheserek, Maureen Jepkorir; Hayat, Khizar; Savio, Nshimiyimana Dominique; Amédée, Mukasa; Zhang, Xiaoming

doi:10.1016/j.foodres.2013.09.034

Cited by 100 publications

(49 citation statements)

References 62 publications

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“…Low value indicates a dull color while high value indicates a vivid color. Results in Table 1 demonstrated that all samples were characterized by low values of C* when comparing with results found by Eric et al [22] with Maillard reaction products. Our findings established that SPI or soybean acid and salt-induced soft tofu-type gels color was more influenced by the raw materials rather than coagulants and agreed with the study of Prabhakaran et al [27] who found no difference in the color of tofu made from different coagulating agents.…”

Section: Resultssupporting

confidence: 72%

“…The color difference was also carried out by Hunters parameters using a WSC-S color difference meter (Shanghai Precision & Scientific Instrument Co., Ltd, Shanghai, China) according to the method of Eric et al [22] A 1 g sample was placed into a 2.5 cm diameter test tube for measurement. Three measurements were carried out on each sample.…”

Section: Color Measurementmentioning

confidence: 99%

“…The volatile compounds were sampled with an SPMEfiber (75 μm, carboxen/poly-dimethyl siloxane) and assayed with a gas chromatograph-mass spectrometer (Finnigan Trace GC/MS, Finnigan, USA) according to the method of Eric et al [22] Sample (3.0 g) was placed into a 15 mL glass vial. The vial was sealed with PTFE/BYTL septum and left for 30 min at 55°C with a SPME fiber to allow equilibration of the volatiles in the headspace.…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

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Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

Murekatete

Zhang

Karangwa

et al. 2015

International Journal of Food Engineering

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Coagulants and raw materials effects on the sensory characteristics of acid and salt-induced soft tofutype gels were investigated and compared. Gels made from soybean were more whitish than the ones made from SPI with L* values between 79.743 and 80.847. Similarly, the raw materials affected more the volatile compounds composition than the coagulants. It was also established that CaSO 4 produced softer gels with hardness values varying between 104 and 145 g compare to 173 and 302 g for acidinduced gels. Salt-induced soybean gels demonstrated the highest score for beany taste (7.67), bitter taste (7.39) and mouthfeel (7.25). Correlation results depicted that the volatile compounds did not have a positive nor negative significant impact on mouthfeel of soft tofu gels; however, they were significantly correlated to beany and bitter taste. Furthermore, all free amino acids were positively correlated to beany, bitter taste and mouthfeel except cysteine. Glutamic acid, alanine, tyrosine, methionine and isoleucine free amino acids showed a significant influence on beany taste; while, glutamic acid, tyrosine, methionine and isoleucine showed a significant impact on bitter taste.

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Section: Resultssupporting

confidence: 72%

Section: Color Measurementmentioning

confidence: 99%

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

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Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

Murekatete

Zhang

Karangwa

et al. 2015

International Journal of Food Engineering

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“…Several studies have been conducted to prepare food flavor enhancers from enzymatic hydrolysis of plant seed proteins (Eric et al, ; Laohakunjit, Kerdchoechuen, Kaprasob, & Matta, ; Wei, Thakur, Liu, & Wei, ). The volatile flavor compounds and brown pigments formed during the MR impart the color and flavor to the food (Begum et al, ).…”

Section: Introductionmentioning

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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“…Maillard reaction has gained interest as an effective tool without the use of conventional chemical reagent for improvement of both sensory characteristics and bioactivity of food proteins or peptides (Eric et al, 2013;Wang et al, 2013; A c c e p t e d M a n u s c r i p t 3 2014a). Maillard reaction is based on the condensation between carbonyls and amines (Jing and Kitts, 2004).…”

Section: Introductionmentioning

confidence: 99%

Production of Antioxidative Maillard Reaction Products from Gelatin Hydrolysate of Unicorn Leatherjacket Skin

Karnjanapratum

Benjakul

O’Brien

2017

Journal of Aquatic Food Product Technology

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Antioxidative activities of Maillard reaction products (MRPs) derived from GH of unicorn leatherjacket skin as affected by types of saccharides, GH to saccharide ratio, incubation temperatures, relative humidity (RH), and times were investigated. MRPs prepared using mixture of GH and galactose at 2:1 (w/w) ratio showed the highest antioxidative activity. At different incubation temperatures (50-70 °C) and RHs (55-75%), optimal condition for preparing antioxidative MRPs included heating GH and galactose (2:1) powder at 70 °C and 55% RH for 36 h. Electrophoresis and Fourier transform infrared spectroscopy revealed formation of high molecular weight polymers, and the advanced glycation took place in MRPs.

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Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Cited by 100 publications

References 62 publications

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

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

Production of Antioxidative Maillard Reaction Products from Gelatin Hydrolysate of Unicorn Leatherjacket Skin

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