Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Lan, Xiaohong; Liu, Ping; Xia, Shuqin; Jia, Chengsheng; Mukunzi, Daniel; Zhang, Xiaoming; Xia, Wenshui; Tian, Huaixiang; Xiao, Zuobing

doi:10.1016/j.foodchem.2009.11.033

Cited by 167 publications

(129 citation statements)

References 25 publications

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“…This was suggested to be due to the formation of complex compounds under extreme pH conditions (Shao et al 2012). These complex substances, like melanoidins, are formed in Maillard reactions (Penaud et al 1999), which are chemical reactions between reducing sugars and the amino groups of proteins (Lan et al 2010).…”

Section: Pre-treatments To Improve Anaerobic Digestion Of Pulp and Pamentioning

confidence: 99%

Screening pretreatment methods to enhance thermophilic anaerobic digestion of pulp and paper mill wastewater treatment secondary sludge

Bayr

Kaparaju

Rintala

2013

Chemical Engineering Journal

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Esitetään Jyväskylän yliopiston matemaattis-luonnontieteellisen tiedekunnan suostumuksella julkisesti tarkastettavaksi yliopiston Ylistönrinteellä, salissa YAA303 toukokuun 23. päivänä 2014 kello 12.Academic dissertation to be publicly discussed, In this thesis, the anaerobic digestion of industrial by-products from meat and pulp and paper industry were studied. These materials, which are treated mainly like wastes, were seen to be potential substrates for anaerobic digestion. Methane yields of ca. 700 dm 3 kg volatile solids (VS)added -1 were obtained for slaughterhouse wastes, alone and in co-digestion with rendering wastes. On the other hand, methane yields of 190-240 dm 3 kgVSadded -1 were obtained in the monodigestion of pulp and paper industry primary sludge, and 150-170 dm 3 kgVSadded -1 in the co-digestion of primary sludge with secondary sludge. In the digestion of slaughterhouse and rendering wastes, mesophilic conditions were more stable, and the feasible organic loading rates (OLRs) were 1-1.5 kgVS m -3 d -1 and hydraulic retention times (HRTs) were 50 d. For pulp and paper mill wastewater sludge, thermophilic conditions were more stable with the feasible OLRs of 1-2 kgVS m -3 d -1 and the HRTs of 14-32 d. The digestion processes of these industrial by-products can easily turn unstable. In the digestion of slaughterhouse and rendering wastes, process imbalance may occur due to inhibition from intermediate products like volatile fatty acids, long-chain fatty acids and ammonia. On the contrary, in the digestion of pulp and paper mill wastewater sludge, the low nitrogen content and low pH may cause problems. It was observed that the more stable digestion process of slaughterhouse waste is achieved by additive of Co, Ni, Se, W, Fe and HCl. In addition, in pulp and paper mill secondary sludge digestion, hydrothermal pretreatment, among the studied 12 single or combined pre-treatments, increased the methane yield by 19-31 %. In conclusion, the digestion of two different kinds of industrial by-products was seen to be feasible, although operational conditions should be optimised and possibly enhancement methods used to ensure the stable digestion processes of these vulnerable organic materials.

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Section: Pre-treatments To Improve Anaerobic Digestion Of Pulp and Pamentioning

confidence: 99%

Screening pretreatment methods to enhance thermophilic anaerobic digestion of pulp and paper mill wastewater treatment secondary sludge

Bayr

Kaparaju

Rintala

2013

Chemical Engineering Journal

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“…Arg, tyr, phe, leu and lys were the lowest among MRPs. Hydrophobic amino acids, are generally known to represent the bitter taste amino acids, and may reflect the bitter properties of final products (Lan et al 2010). Among 17 tested amino acids, there were 8 bitter amino acids: ser, his, arg, val, met, phe, ile and leu, including three with a strong bitter perception: arg, his and met (Yang and Liu 1983).…”

Section: Free Amino Acidsmentioning

confidence: 99%

“…Soybean peptide has been recognized as an important flavor potentiate and precursor of the Maillard reaction (Lan et al 2010). The Maillard reaction, a well-known non-enzymatic browning reaction, is involved in the formation of brown pigments and flavor.…”

Section: Introductionmentioning

confidence: 99%

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

2013

Self Cite

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A novel gradient temperature-elevating Maillard reaction was developed to effectively produce light-colored MRPs. The main purpose of the present study was to compare the color, taste characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs prepared by the novel gradient temperature-elevating and traditional isothermal methods. The product prepared from soybean peptide, Dxylose and L-cysteine by gradient temperature-elevating method was termed MRP-60. Isothermal method was used to produce light and dark colored MRP, called PXC and PX, respectively. MRP-60 has not only the lowest brown intensity (A420, 0.088), also the highest overall acceptability taste from sensory evaluation. MRP-60 showed the lowest bitterness which could be attributed to the lowest content of bitter amino acids (1.48 mg/ml); MRP-60 also showed indistinctive mouthfulness compared with PXC which elucidated by the percentage of compounds with a molecular weight of 1,000-5,000 Da (15.03 %) and high antioxidant activity. Then, the MRPs prepared by gradient temperature-elevating method successfully attain desirable taste and high antioxidant activity.

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“…The loss of hydrophobic amino acids was also high. Lan et al 30 pointed out that when the hydrolysates were reacted at 120…”

Section: Changes In Amino Acidsmentioning

confidence: 99%

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Cui

Ren

et al. 2011

J. Sci. Food Agric.

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The study shows that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. The thermal degradation product (TDP) and MRPs had significantly different molecular size distribution, and the particle size distribution of TDPs and MRPs had similar change tendency to that of the molecular size distribution. These would provide an insight into the formation mechanism of MRPs.

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Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Cited by 167 publications

References 25 publications

Screening pretreatment methods to enhance thermophilic anaerobic digestion of pulp and paper mill wastewater treatment secondary sludge

Screening pretreatment methods to enhance thermophilic anaerobic digestion of pulp and paper mill wastewater treatment secondary sludge

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

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