1
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de Sousa Fontes VM, de Sousa Galvão M, Moreira de Carvalho L, do Nascimento Guedes FL, Dos Santos Lima M, Alencar Bezerra TK, Madruga MS. Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds. Food Chem 2024; 445:138398. [PMID: 38394903 DOI: 10.1016/j.foodchem.2024.138398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 12/16/2023] [Accepted: 01/06/2024] [Indexed: 02/25/2024]
Abstract
A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were subjected to analysis of physicochemical characteristics, amino acid profile, sugars, fatty acids, and volatile profile. Meat aroma characteristics were initiated in the hydrolysate, in which Strecker's pyrazines and aldehydes were identified, which also had fatty acids and amino acids available for the formation of 96 volatile compounds in the flavorings via lipid manipulation, Maillard occurrence, Strecker manipulation and interactions among these means. Maillard reaction products with intense meat aroma, such as 2-methyl-3-furanthiol, 2-furfurylthiol and, bis(2-methyl-3-furyl) disulfide were isolated only in the flavoring at pH 4. In contrast, the flavoring at pH 6 showed a higher concentration than all the other compounds, providing a lower meat characteristic, but an intense sweet, fatty and goat aroma.
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Affiliation(s)
| | - Mércia de Sousa Galvão
- Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil
| | | | - Marcos Dos Santos Lima
- Federal Institute of Education Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco CEP 56314-520, Brazil.
| | | | - Marta Suely Madruga
- Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil.
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2
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Zhang Z, Chen J, Zheng L, Zhao J, Guo N, Fang X, Lu X, Zhang F, Zhu G. The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine. Food Chem X 2024; 22:101491. [PMID: 38840727 PMCID: PMC11152652 DOI: 10.1016/j.fochx.2024.101491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 05/05/2024] [Accepted: 05/17/2024] [Indexed: 06/07/2024] Open
Abstract
Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80-140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV-visible spectra, fluorescence spectra, free amino acids, volatile compounds, E-nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.
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Affiliation(s)
- Zuoyong Zhang
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Jiayi Chen
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Li Zheng
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Jinlong Zhao
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, Fengyang, 233100, Anhui Province, PR China
| | - Na Guo
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Xue Fang
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Xuan Lu
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Fangyan Zhang
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
| | - Guilan Zhu
- School of Biology and Food Engineering, Anhui Province Green Food Collaborative Technology Service Center for Rural Revitalization, Hefei Normal University, Hefei 230601, Anhui Province, PR China
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3
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Xu H, Ye J, Lin L, Lian M, Chen J. Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12251-12259. [PMID: 38745378 DOI: 10.1021/acs.jafc.4c02576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
A novel technique for generating tetramethylpyrazine (TTMP) was proposed, carried out on a phenolics-Fenton coupled redox cycling system in an acetoin-ammonium acetate (AA-ACT) pattern reaction. The TTMP generation employing the Fenton system is a first-order reaction that significantly increased the reaction rate, especially in the early stages, distinguishing it from the original zero-order kinetics reaction pattern. Further, the Fenton reaction effectively promotes the TTMP generation at lower temperature, and epigallocatechin gallate (EGCG) could reset the Fenton reaction, accomplishing the redox cycle. We have discovered a novel class of intermediate products, N-substituted amides, which act as a "reservoir" and transform into amino acid, then undergo aromatization to generate TTMP. The results provide a useful supplement for intelligent synthesis route design, and a new approach for understanding the transformation pathways of pyrazines.
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Affiliation(s)
- Hui Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jia Ye
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Longyuan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Minmin Lian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jicheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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4
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Gao P, Sun B, Chen Z, Yuan Q, Zhong W, Yin J, Hu C, He D, Wang X. Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil. Food Chem X 2024; 21:101219. [PMID: 38384688 PMCID: PMC10878852 DOI: 10.1016/j.fochx.2024.101219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arginine (Arg), proline (Pro), and glutamic (Glu) acid on physicochemical indices, nutrients, hazardous substances, fatty acid composition, and flavor during fragrant rapeseed oil (FRO) enzymatic preparation were investigated using the Maillard reaction (MR). In the lysine-treated group, the unsaturated fatty acids (93.16 %), α-tocopherol (183.06 mg/kg), γ-tocopherol (404.37 mg/kg), and δ-tocopherol (12.69 mg/kg) contents were the highest, whereas the acid value (1.27 mg/g) and moisture (0.10 %) and benzo[a]pyrene (1.45 μg/kg) contents were the lowest. Sensory evaluation showed that lysine effectively enhanced FRO flavor by enhancing the nutty/toasted flavor (4.80 scores). Principle component analysis (PCA) showed that the nutty/toasted flavor correlated mainly with 2,6-dimethylpyrazine, 2,5-dimethyl-pyrazine, 2-methyl-pyrazine, and trimethylpyrazine, nutty/toasted flavor strength increased with pyrazine content, which were the highest in the lysine group (24.02 μg/g). This study provides a guide for FRO preparation by adding external MR prerequisites.
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Affiliation(s)
- Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Bobo Sun
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Zhe Chen
- Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Qiaona Yuan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Ding Y, Yan C, Dai W, Wang Y, Liu S, Zheng R, Zhou X. Flavor improving effects of cysteine in xylose-glycine-fish waste protein hydrolysates (FPHs) Maillard reaction system. BIORESOUR BIOPROCESS 2023; 10:95. [PMID: 38647832 PMCID: PMC10992153 DOI: 10.1186/s40643-023-00714-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Accepted: 12/07/2023] [Indexed: 04/25/2024] Open
Abstract
A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino acids, but bitterness and aroma defects impede further utilization of FPHs. The present study adopted Maillard reaction to improve FPHs' flavor and illustrated the role of cysteine in this system. We investigated the impact of cysteine (0, 0.25%, 0.5%, 0.75%, and 1%) on the browning intensity, free amino acids (FAAs), molecular weight distribution, structure of MRPs, volatile compounds changes and organoleptic characteristics of xylose-glycine-FPHs Maillard reaction systems. Results showed that the addition of cysteine lowered the browning degree of Maillard reaction products (MRPs) by inhibiting the cross-linking of small peptides and reducing the production of melanin. GC-MS and GC-IMS analysis indicated that cysteine inhibited the formation of furans and nitrogen-containing compounds and facilitated the formation of sulfur-containing compounds contributing to the meaty flavor. Sensory analysis revealed that 0.25-0.75% range of cysteine increased the meaty, caramel, umami, mouthfulness and salty notes, and caused a decrease in bitter taste of the MRPs as confirmed by GC-MS. A highly significant correlation between the organoleptic characteristics and physicochemical indicators of MRPs was found by Mantel test. These results elucidated the influence of cysteine on the formation of Maillard reaction products and will help improve the flavor profile of meat flavorings.
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Affiliation(s)
- Yicheng Ding
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Chen Yan
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Wangli Dai
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Yanbo Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, People's Republic of China
| | - Shulai Liu
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Renchao Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China.
| | - Xuxia Zhou
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China.
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6
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Chen T, Wei CK, Li T, Zhang HL, Ni ZJ, Khan MR, Wei ZJ. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods 2023; 12:4346. [PMID: 38231852 DOI: 10.3390/foods12234346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.
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Affiliation(s)
- Tao Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Tong Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui-Lin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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7
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Ma XL, Wang XC, Zhang JN, Liu JN, Ma MH, Ma FL, Lv Y, Yu YJ, She Y. A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with chemometrics. Food Chem 2023; 410:135453. [PMID: 36682286 DOI: 10.1016/j.foodchem.2023.135453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/07/2023] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Volatile compound variations during the roasting procedure play an essential role in the flaxseed-related product. In this work, we proposed a new strategy to high-throughput characterize the dynamic variations of flavors in flaxseed. Volatile compounds released at various roasting times were comprehensively investigated by a newly developed real-time solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). Raw data files were analyzed by our advanced GC-MS data analysis software AntDAS-GCMS. Chemometric methods such as principal component analysis and partial least squares-discrimination analysis have realized the differences of samples with various roasting times. Finally, a total of 51 compounds from 11 aromas were accurately identified and confirmed with standards, and their variations as a function of roasting time were studied. In conclusion, we provided a new solution for the online monitoring of volatile compounds during the industrial roasting process.
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Affiliation(s)
- Xing-Ling Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Xing-Cai Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Jia-Ni Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Jia-Nan Liu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Meng-Han Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Feng-Lian Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Win for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Yong-Jie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
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8
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Tao Z, Yuan H, Liu M, Liu Q, Zhang S, Liu H, Jiang Y, Huang D, Wang T. Yeast Extract: Characteristics, Production, Applications and Future Perspectives. J Microbiol Biotechnol 2023; 33:151-166. [PMID: 36474327 PMCID: PMC9998214 DOI: 10.4014/jmb.2207.07057] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/11/2022] [Accepted: 10/11/2022] [Indexed: 12/13/2022]
Abstract
Yeast extract is a product prepared mainly from waste brewer's yeast, which is rich in nucleotides, proteins, amino acids, sugars and a variety of trace elements, and has the advantages of low production cost and abundant supply of raw material. Consequently, yeast extracts are widely used in various fields as animal feed additives, food flavoring agents and additives, cosmetic supplements, and microbial fermentation media; however, their full potential has not yet been realized. To improve understanding of current research knowledge, this review summarizes the ingredients, production technology, and applications of yeast extracts, and discusses the relationship between their properties and applications. Developmental trends and future prospects of yeast extract are also previewed, with the aim of providing a theoretical basis for the development and expansion of future applications.
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Affiliation(s)
- Zekun Tao
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Haibo Yuan
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Meng Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Qian Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Siyi Zhang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Hongling Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Yi Jiang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Di Huang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Tengfei Wang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
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9
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Zhu J, Xia X, Zhang F, Song S, Cui H, Hayat K, Zhang Q, Zhang X, Ho CT. Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Guo Q, Jin L, Guan MC, Xu S, Wang CX, Liu MW, Liu HM. Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures. Food Res Int 2023; 163:112118. [PMID: 36596087 DOI: 10.1016/j.foodres.2022.112118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 10/23/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
Abstract
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to the color and flavor during roasting sesame seeds, water-soluble polysaccharides (WSP) and chelator-soluble polysaccharides (CSP) sequentially extracted from sesame hull were mixed with sesame protein isolate (SPI) at different ratios (1:1, 1:2, and 2:1, w/w), then the mixtures were roasted at 180 °C for 35 min. Results showed that WSP, CSP, and SPI degraded approximately at 150 °C and SPI had the highest thermal stability. According to monosaccharide/amino acid analysis, glucose and galacturonic acid showed the highest reduction rates, as well as lysine and arginine. CSP + SPI mixtures showed greater reactivity than WSP + SPI mixtures, resulting in a darker color and many more Maillard reaction products. The predominant volatiles of roasted WSP/CSP + SPI mixtures were aldehydes and heterocyclic compounds identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). This work provides some new information about flavor and color development during roasting sesame seeds.
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Affiliation(s)
- Qing Guo
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lei Jin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Meng-Chao Guan
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shuai Xu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Chen-Xu Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Ming-Wei Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
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11
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LOU PX, ZHANG WW, CAO H, THAKUR K, SHANG YF, ZHANG JG, WEI ZJ. Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.99622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Heng CAO
- Hefei University of Technology, China
| | - Kiran THAKUR
- Hefei University of Technology, China; North Minzu University, China
| | - Ya-Fang SHANG
- Hefei University of Technology, China; North Minzu University, China
| | - Jian-Guo ZHANG
- Hefei University of Technology, China; North Minzu University, China
| | - Zhao-Jun WEI
- Hefei University of Technology, China; North Minzu University, China
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12
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Zhang Z, Wang B, Adhikari B. Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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13
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Zhang W, Han Y, Shi K, Wang J, Yang C, Xu X. Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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14
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Chen Z, Tan J, Qin J, Feng N, Liu Q, Zhang C, Wu Q. Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits. Front Nutr 2022; 9:1031550. [PMID: 36276842 PMCID: PMC9583143 DOI: 10.3389/fnut.2022.1031550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 09/20/2022] [Indexed: 11/19/2022] Open
Abstract
The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been added to tough biscuit to create functional foods that may lower the risk of chronic diseases. The effect of LSOPC on AGEs formation and the sensory quality of tough biscuit were examined in this study. With the addition of LSOPC, the AGEs scavenging rate and antioxidant capacity of LSOPC-added tough biscuits were dramatically improved. The chromatic aberration (ΔE) value of tough biscuits containing LSOPC increased significantly. Higher addition of LSOPC, on the other hand, could effectively substantially reduced the moisture content, water activity, and pH of LSOPC toughen biscuits. These findings imply that using LSOPC as additive not only lowers the generation of AGEs, but also improves sensory quality of tough biscuit.
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Affiliation(s)
- Ziting Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Jiangying Tan
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Jiabin Qin
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China,*Correspondence: Nianjie Feng
| | - Qianting Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Chan Zhang
- Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China,Chan Zhang
| | - Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China,Qian Wu
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15
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Sun X, Cui Q, Li R, Hao L, Liu H, Wang X, Xu N, Zhao X. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4462-4472. [PMID: 35092622 DOI: 10.1002/jsfa.11800] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUNDS In the present study, a glycosylated soybean protein with glucose was prepared after pH treatment under different conditions (5.0, 6.0 7.0, 8.0, 9.0) and the conformation and emulsifying properties of soybean protein isolate (SPI) and soybean protein isolate-glucose (SPI-G) were investigated. RESULTS The degree of grafting (37.11%) and browning (39.2%) of SPI-G conjugates were obtained at pH 9.0 (P < 0.05). The results of analysis of polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy and Endogenous fluorescence spectroscopy showed that the Maillard reaction between the SPI and glucose occurred and the natural rigid structure of test proteins was stretched and became looser, and thus the tertiary conformation was unfolding. Furthermore, the particle size of the all of samples was reduced under different pH conditions, indicating that pH treatment can increase the flexibility of SPI molecules. The proteins exhibited the best surface hydrophobicity, thermal stability and emulsifying activity (EA) of modified products when subjected to a pH treatment of 9.0, whereas they afforded the best emulsion stability (ES) at pH 8.0. There was a good correlation between the molecular flexibility and emulsifying properties of SPI-G [0.963 (F:EA) and 0.879 (F:ES)] (P < 0.05). CONCLUSION The present study shows that the structural and emulsification characteristics of natural SPI and SPI-G conjugates have been significantly enhanced via pH treatment and these results provide a theoretical guidance for the application of glycosylated SPI in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Rui Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianghuan Hao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Henglin Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ning Xu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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16
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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
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17
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Ye Y, Ye S, Wanyan Z, Ping H, Xu Z, He S, Cao X, Chen X, Hu W, Wei Z. Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates. Food Chem 2022; 378:132119. [PMID: 35033715 DOI: 10.1016/j.foodchem.2022.132119] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/18/2021] [Accepted: 01/07/2022] [Indexed: 11/04/2022]
Abstract
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.
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Affiliation(s)
- Yongkang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Shuangshuang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Zhangxiang Wanyan
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Hao Ping
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Zixun Xu
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Shudong He
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xiaodong Cao
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Xiangyang Chen
- School of Life and Environmental Sciences, Huangshan University, Huangshan 245041, China
| | - Wanwan Hu
- Huangshan Chaogang Food Co., Ltd, Huangshan 245000, China
| | - Zhaojun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
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18
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Liao AM, Li XX, Gu Z, He JY, Hou Y, Pan L, Zheng SN, Zhang J, Peng P, Hui M, Huang JH. Preparation and identification of an antioxidant peptide from wheat embryo albumin and characterization of its Maillard reaction products. J Food Sci 2022; 87:2549-2562. [PMID: 35607810 DOI: 10.1111/1750-3841.16191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/13/2022] [Accepted: 04/24/2022] [Indexed: 11/27/2022]
Abstract
Wheat embryo albumin (WEA) extracted from wheat embryo possesses multiple effects including antioxidant, anti-inflammatory, and immunoregulatory effects. In this study, a single factor experiment was conducted to determine the optimal enzymolysis conditions of WEA. Five components (F1-F5) were obtained via ultrafiltration, among which F3 (molecular weight 3-5 kDa) displayed the best antioxidant activity. WEA and F3 were characterized by transmission electron microscopy, scanning electron microscopy, circular dichroism spectrum analysis, and amino acid composition tests. Results revealed that F3 significantly increased the contents of β-tablets, aromatic amino acids, and hydrophobic amino acids compared to WEA. LC-MS/MS analysis demonstrated that F3 had more tyrosine and histidine moieties than WEA. Moreover, analysis of the Maillard reaction products (MRPs) showed that F3-MRPs had strong browning strength, ultraviolet absorption, higher number of free amino acids, and umami amino acid ratio compared with WEA. In conclusion, enzymolysis can improve the functional properties of WEA, which broadens the application spectrum of WEA in food and pharmaceutical fields. PRACTICAL APPLICATION: This study provides a new approach for identifying potential antioxidants and developing functional foods from WEA, and broadens the application spectrum of wheat germ resources.
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Affiliation(s)
- Ai-Mei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Xiao-Xiao Li
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Zeshan Gu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Jiang-Ying He
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Yinchen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
| | - Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Shuai-Nan Zheng
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Jie Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Peng Peng
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Ming Hui
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Ji-Hong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China.,State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China.,School of Food and Pharmacy, Xuchang University, Xuchang, PR China
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19
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Lin LY, Chen KF, Changchien LL, Chen KC, Peng RY. Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103058. [PMID: 35630547 PMCID: PMC9145787 DOI: 10.3390/molecules27103058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 12/02/2022]
Abstract
After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.
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Affiliation(s)
- Li-Yun Lin
- Department of Food and Applied Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan; (L.-Y.L.); (K.-F.C.)
| | - Kwei-Fan Chen
- Department of Food and Applied Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan; (L.-Y.L.); (K.-F.C.)
| | - Lin-Ling Changchien
- Department of Physical Therapy, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan;
| | - Kuan-Chou Chen
- Graduate Institute of Clinical Medicine, College of Medicine, Taipei Medical University, No. 250, Wu-Xin St., Taipei 11031, Taiwan;
- Department of Urology, Taipei Medical University Shuang-Ho Hospital, 250, Wu-Xin St., Xin-Yi District, Taipei 11031, Taiwan
- Correspondence:
| | - Robert Y. Peng
- Graduate Institute of Clinical Medicine, College of Medicine, Taipei Medical University, No. 250, Wu-Xin St., Taipei 11031, Taiwan;
- Research Institute of Biotechnology, School of Health Care, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan
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20
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Kale P, Mishra A, Annapure US. Development of vegan meat flavour: A review on sources and techniques. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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21
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Zheng AR, Wei CK, Ni ZJ, Thakur K, Zhang JG, Wei ZJ. Gut modulatory effects of flaxseed derived Maillard reaction products in Sprague-Dawley rats during sub-chronic toxicity. Food Chem Toxicol 2022; 165:113115. [DOI: 10.1016/j.fct.2022.113115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/25/2022] [Accepted: 05/04/2022] [Indexed: 11/28/2022]
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22
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Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Li X, Liu SQ. Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1457-1465. [PMID: 34398982 DOI: 10.1002/jsfa.11480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/03/2021] [Accepted: 08/16/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, China
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24
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Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science. Food Chem X 2022; 13:100224. [PMID: 35146413 PMCID: PMC8802846 DOI: 10.1016/j.fochx.2022.100224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/02/2022] [Accepted: 01/18/2022] [Indexed: 12/04/2022] Open
Abstract
Peptides-MRPs had high umami, mouthfulness, and continuity enhancement. DLSFIP and ELPGSP accounted for 42.22% and 20.41% of total consumption. Sulfur and nitrogen flavors was dependent on cysteine and peptides, respectively. This study also revealed the flavor formation mechanism of flaxseed derived MRPs.
Flaxseed derived Maillard reaction products (MRPs) have typical meaty flavor, but there is no report on comparison of their amino acids and peptides reactivity. The peptides and amino acids of flaxseed protein hydrolysates were separately collected by G-15 gel chromatography. Taste dilution analysis (TDA) showed that peptides-MRPs had high umami, mouthfulness, and continuity enhancement. Further, LC-MS/MS revealed that flaxseed protein hydrolysates consumed 41 peptides after Maillard reaction. Particularly, DLSFIP (Asp-Leu-Ser-Phe-Ile-Pro) and ELPGSP (Glu-Leu-Pro-Gly-Ser-Pro) accounted for 42.22% and 20.41% of total consumption, respectively. Aroma extract dilution analysis (AEDA) indicated that formation of sulfur-containing flavors was dependent on cysteine, while peptides were more reactive than amino acids for nitrogen-containing heterocycles. On the other hand, 11 flavor compounds with flavor dilution (FD) ≥ 64 were identified for flaxseed derived MRPs, such as 2-methylthiophene, 2-methyl-3-furanthiol, furfural, 2-furfurylthiol, 3-thiophenethiol, thieno[3,2-b] thiophene, 2,5-thiophenedicarboxaldehyde, 2-methylthieno[2,3-b] thiophene, 1-(2-methyl-3-furylthio)-ethanethiol, 2-methylthieno[3,2-b] thiophene, and bis(2-methyl-3-furyl)-disulfide. In addition, we further demonstrated the flavors formation mechanism of flaxseed derived MRPs.
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25
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YE XP, XU MF, TANG ZX, CHEN HJ, WU DT, WANG ZY, SONGZHEN YX, HAO J, WU LM, SHI LE. Flaxseed protein: extraction, functionalities and applications. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
| | | | | | | | | | | | | | - Juan HAO
- Hangzhou Normal University, China
| | | | - Lu-E SHI
- Hangzhou Normal University, China
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26
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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27
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Suri K, Singh B, Kaur A, Singh N. Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed ( Linum usitatissimum L.) oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:366-376. [PMID: 35068580 PMCID: PMC8758888 DOI: 10.1007/s13197-021-05023-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2021] [Accepted: 02/03/2021] [Indexed: 01/03/2023]
Abstract
In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION The online version of this article at 10.1007/s13197-021-05023-6.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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Hu LT, Elam E, Ni ZJ, Shen Y, Xia B, Thakur K, Jiang L, Zhang JG, Wei ZJ. The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products. Food Chem X 2021; 12:100148. [PMID: 34761203 PMCID: PMC8568604 DOI: 10.1016/j.fochx.2021.100148] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 12/05/2022] Open
Abstract
The structural and physicochemical properties of a low sodium MRPs were investigated.. Different MRPs low sodium seasoning salts had better flavor characteristics. CMS had the largest bulk density and the highest sensory score. SMS had good hygroscopicity and thermal stability during storage. TMS had the highest solubility, which is significant for its use as seasoning salt.
In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.
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Affiliation(s)
- Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Yi Shen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Li Jiang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
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Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.
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Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals. Food Chem X 2021; 11:100127. [PMID: 34485895 PMCID: PMC8405971 DOI: 10.1016/j.fochx.2021.100127] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/03/2021] [Accepted: 08/12/2021] [Indexed: 11/20/2022] Open
Abstract
MRPs were obtained by heating camellia seed meal hydrolysates, and different sugars. The ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. MR could improve the flavor and antioxidant activity of camellia seed meal.
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, infrared spectroscopy, and gas chromatography-mass spectrometry. Not only the change of amino acid content in MRPs, but also the antioxidant capacity of MRPs and the antioxidant capacity after in vitro digestion were determined. Our result showed that the ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level.
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31
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Li X, Liu SQ. Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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32
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Sim SYJ, SRV A, Chiang JH, Henry CJ. Plant Proteins for Future Foods: A Roadmap. Foods 2021; 10:1967. [PMID: 34441744 PMCID: PMC8391319 DOI: 10.3390/foods10081967] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022] Open
Abstract
Protein calories consumed by people all over the world approximate 15-20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein-polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.
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Affiliation(s)
- Shaun Yong Jie Sim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Akila SRV
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Jie Hong Chiang
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596, Singapore
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Shen Y, Hu LT, Xia B, Ni ZJ, Elam E, Thakur K, Zhang JG, Wei ZJ. Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products. Food Chem 2021; 365:130463. [PMID: 34224935 DOI: 10.1016/j.foodchem.2021.130463] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/23/2021] [Accepted: 06/23/2021] [Indexed: 10/21/2022]
Abstract
Lately, plant derived proteins have been used extensively to produce Maillard reaction products (MRPs) for the preparation of various functional food products. We evaluated the effects of cysteine (Cys), methionine (Met), and thiamine (Thi) on the color and flavor development of MRPs derived from sesame seed meal. Compared with the MRPs of sesame seed hydrolysate (SSH), Cys-MRPs had the strongest antioxidant activity and fluorescence intensity, showing the stronger taste and overall acceptability. These MRPs contained the highest sulfur compounds which resulted into stronger meat flavor. Moreover, the content of free amino acids in Met-MRPs was the highest. Compared with MRPs of SSH alone, MRPs with different sulfur content had better flavor characteristics and physicochemical properties, which entail their usage in different food ingredients.
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Affiliation(s)
- Yi Shen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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34
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Xia B, Ni ZJ, Hu LT, Elam E, Thakur K, Zhang JG, Wei ZJ. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions. Food Chem 2021; 363:130276. [PMID: 34144426 DOI: 10.1016/j.foodchem.2021.130276] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 04/22/2021] [Accepted: 05/26/2021] [Indexed: 12/17/2022]
Abstract
To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymatic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chemical properties and varied volatile compounds. The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds. Correlation analysis of the chemical properties of chicken fat and the major volatile compounds showed that by controlling the chemical properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments.
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Affiliation(s)
- Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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35
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Yu H, Zhang R, Yang F, Xie Y, Guo Y, Yao W, Zhou W. Control strategies of pyrazines generation from Maillard reaction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111328] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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Raza A, Song H, Raza J, Li P, Li K, Yao J. Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction. Food Funct 2021; 11:8583-8601. [PMID: 33026027 DOI: 10.1039/d0fo01946a] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. The composition of YE has made it an important ingredient for the production of meat-like flavors. This study focuses on the simulation of beef-like odorants from yeast extract through the Maillard reaction. Additionally, an optimization process was conducted via the central composite design (CCD) to optimize the Maillard reaction conditions. Glutathione-enriched yeast extract (GSH-YE) was utilized as the precursor with the partial addition of cysteine and ribose to form beef-like aroma compounds. The key odorants generated through the Maillard reaction were characterized via HS-SPME-GCMS and the contents of the Maillard precursors were analyzed via HPLC. The optimized conditions produced numerous pyrazines, furans, thiazoles, and sulfur- and nitrogen-containing compounds responsible for mimicking beef-like aromas. 2,5-Dimethyl-furan, 2,5-dimethyl-pyrazine, thiazole, 2-methyl-3-furanthiol, dimethyl trisulfide, 3,5-diethyl-2-methyl-pyrazine, 3,3'-dithiobis[2-methyl-furan] and 2-methyl-3-(methylthio) furan were the predominant odorants generated through the Maillard reaction. Moreover, the individual effect of initial pH and thermal temperature showed dramatic changes in the overall volatile profile. The content of cysteine and other amino acids decreased rapidly at higher thermal temperatures. The amount of larger peptides (1500-5000 Da) decreased at a thermal temperature of 160 °C, while the contents of smaller peptides (<500) increased. Thus, the sensory and instrumental data validate the potential application of GSH-YE in generating beef-like odorants, and furthermore, these outcomes can aid future pragmatic studies for further insight into beef flavor chemistry.
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Affiliation(s)
- Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Junaid Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Pei Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang 443000, Hubei Province, China.
| | - Ku Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang 443000, Hubei Province, China.
| | - Juan Yao
- Hubei Key Laboratory of Yeast Function, Yichang 443000, Hubei Province, China
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Somjai C, Siriwoharn T, Kulprachakarn K, Chaipoot S, Phongphisutthinant R, Wiriyacharee P. Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit. Heliyon 2021; 7:e07094. [PMID: 34095586 PMCID: PMC8166758 DOI: 10.1016/j.heliyon.2021.e07094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/20/2021] [Accepted: 05/13/2021] [Indexed: 11/23/2022] Open
Abstract
This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity for 5-50 days. During Maillard reaction, the browning index (BI) of the fruits increased significantly while lightless, redness and yellowness decreased. Interestingly, the rare sugars especially D-psicose and D-allose gradually increased by 2-3 folds when compared to the initial Maillard reaction. The development of D-mannose was additionally established through the glycation. The degree of glycation increased with the decrease of free amino acid, suggesting that conjugation of sugar with amino acids was involved. SDS-PAGE confirmed that the high molecular weight (HMW) of conjugated sugar-amino acid was the Maillard reaction product. The antioxidative properties including DPPH and ABTS radical scavenging activities, also ferric reducing antioxidant power (FRAP) were also increased as Maillard reaction progressed, which showed the activities in the range of 43.2-94.1 mg GAE/100 g dry basis, 0.23-3.09 g TE/100 g dry basis, and 0.35-5.95 g FeSO4/100 g dry basis, respectively. This study demonstrated a practical approach of Maillard reaction for the development of dried longan fruit with high antioxidative properties.
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Affiliation(s)
- Chalermkwan Somjai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanyaporn Siriwoharn
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kanokwan Kulprachakarn
- School of Health Sciences Research, Research Institute for Health Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Supakit Chaipoot
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rewat Phongphisutthinant
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Zhong R, Lu X, Zhong J, Chen L, Cheng W, Liang P. Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad ( Decapterus maruadsi) Enzymatic Hydrolysate. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1910762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Ji Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Lijiao Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Wenjian Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
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40
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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Hunsakul K, Laokuldilok T, Prinyawiwatkul W, Utama‐ang N. Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15028] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kanrawee Hunsakul
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai50100Thailand
| | - Thunnop Laokuldilok
- Division of Marine Product Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai50100Thailand
- Cluster of High value product of Thai rice for health Chiang Mai University Chiang Mai50100Thailand
- Research Center for Development of Local Lanna Rice and Rice Product Chiang Mai University Chiang Mai50200Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA70803USA
| | - Niramon Utama‐ang
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai50100Thailand
- Cluster of High value product of Thai rice for health Chiang Mai University Chiang Mai50100Thailand
- Research Center for Development of Local Lanna Rice and Rice Product Chiang Mai University Chiang Mai50200Thailand
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Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides. Foods 2021; 10:foods10020273. [PMID: 33572908 PMCID: PMC7910932 DOI: 10.3390/foods10020273] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 11/26/2022] Open
Abstract
At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood. In our study, the formation mechanism of pyrazines, which were detected as characteristic volatiles in sunflower seed oil, from the reaction system of glucose and lysine-containing dipeptides and tripeptides was studied. The effect of the amino acid sequences of the dipeptides and tripeptides on pyrazine formation was further highlighted. Four different dipeptides and six tripeptides were selected. The results showed that the production of pyrazines in the lysine-containing dipeptide models was higher than that in the tripeptide and control models. Compounds 2,5(6)-Dimethylpyrazine and 2,3,5-trimethylpyrazine were the main pyrazine compounds in the dipeptide models. Furthermore, the C- or N-terminal amino acids of lysine-containing dipeptides can exert an important effect on the formation of pyrazines. In dipeptide models with lysine at the C-terminus, the content of total pyrazines followed the order of Arg−Lys > His−Lys; the order of the total pyrazine content was Lys−His > Lys−Arg in dipeptide models with N-terminal lysine. Additionally, for the tripeptide models with different amino acid sequences, more pyrazines and a greater variety of pyrazines were detected in the tripeptide models with N-terminal lysine/arginine than in the tripeptide models with N-terminal histidine. However, the total pyrazine content and the percentage of pyrazines in the total volatiles were similar in the tripeptide models with the same amino acids at the N-terminus. This study clearly illustrates the ability of dipeptides and tripeptides containing lysine, arginine and histidine to form pyrazines, improving volatile formation during sunflower seed oil processing.
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43
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Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103148] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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45
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Yang X, Li Y, Li S, Ren X, Olayemi Oladejo A, Lu F, Ma H. Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella). ULTRASONICS SONOCHEMISTRY 2020; 64:104964. [PMID: 32106063 DOI: 10.1016/j.ultsonch.2020.104964] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 12/28/2019] [Accepted: 01/08/2020] [Indexed: 05/06/2023]
Abstract
The effects of two types (energy-divergent/gathered) of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella) were studied. The test and analysis of Fourier transform infrared spectroscopy, surface hydrophobicity and atomic force microscopy of protein, peptide concentration, molecular weight distribution and free amino acid content of protein-hydrolysate were performed to reveal the mechanism. Also, the sensory characteristics of Maillard reaction products were evaluated. Results showed that Maillard reaction products presented higher absorbance value at 294 and 420 nm after pretreated by two types of ultrasound compared to that of control. The grafting degree value of products pretreated by energy-divergent ultrasound increased by 13.87%. Both of these two types of ultrasound pretreatment showed higher (p < 0.05) value of grafting degree compared to that of positive control (thermal denaturation). The random coil content and surface hydrophobicity of protein improved significantly (p < 0.05), and the depth distribution of protein molecules narrowed down after pretreated by ultrasound, especially energy-divergent type ultrasound. The change of protein structure increased small molecular peptide/amino acid content in protein-hydrolysate, so that it promoted the Maillard reaction process of protein-hydrolysate and glucose. The mouthfulness and overall acceptance of Maillard reaction products increased after pretreated by two types of ultrasound. Results indicated that ultrasound, especially energy-divergent type ultrasound pretreatment of protein was an effective method to promote Maillard reaction evolution of protein-hydrolysate from grass carp protein and improved the flavor of Maillard reaction products.
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Affiliation(s)
- Xue Yang
- Basic Medical college, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, People's Republic of China
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | - Songtao Li
- Institute of Chinese Materia Medica, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, People's Republic of China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Ayobami Olayemi Oladejo
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom State, Nigeria
| | - Feng Lu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
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46
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Liu HM, Han YF, Wang NN, Zheng YZ, Wang XD. Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting. J Oleo Sci 2020; 69:391-401. [PMID: 32132349 DOI: 10.5650/jos.ess19336] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This investigation was carried out to offer insight into the formation and antioxidant activity of Maillard reaction products (MRPs) derived from various sugar-amino acid model systems active in the roasting of sesame seeds. Reducing sugars (glucose, fructose, and xylose) and amino acids (serine, cystine, arginine, and lysine) present in sesame seeds were used to prepare the MRPs at various reaction times, and then the effect of reaction time on the MRPs derived from the various model systems was investigated. Within the first 15 min, the amounts of free amino groups decreased around 40% remaining amino groups of Lys-sugar model and around 75% remaining amino groups of Arg-sugar model. Results indicated that reducing sugar and free amino groups decreased obviously in Lys- and Arg-model systems. Based on correlation coefficient of antioxidant activities assessment and MRP formation in the Lys- and Arg-model systems above 0.978 and an extremely significant correlation in Pearson test exists, a conclusion could be made that these model systems are critical contributing factors in MRP formation during the roasting of sesame seeds. These findings offer insight into the formation and antioxidation of MRPs during the sesame seeds roasting.
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Affiliation(s)
- Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology
| | - Ya-Fei Han
- College of Food Science and Technology, Henan University of Technology.,College of Food Science and Technology, Zhengzhou University of Science and Technology
| | - Nan-Nan Wang
- College of Food Science and Technology, Henan University of Technology.,Sinograin Oil & Fats Industrial Dongguan Co., LTD
| | - Yong-Zhan Zheng
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology
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47
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Wei CK, Ni ZJ, Thakur K, Liao AM, Huang JH, Wei ZJ. Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products. Food Chem 2020; 306:125560. [PMID: 31590002 DOI: 10.1016/j.foodchem.2019.125560] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 12/12/2022]
Abstract
To control the oxidation in chicken fat by immobilized lipoxygenase (LOX), Maillard reaction products (MRPs) with chicken flavor were prepared and analyzed for flavor mechanism. >50% activity of immobilized LOX was retained after repeated use for five times or five weeks. The oxidized chicken fats were prepared by thermal, free LOX, and immobilized LOX treatments. After addition of chicken fats, Maillard reaction produced more aliphatic aldehydes and alcohols (126.0-839.5 ng/g and 493.5-2332.4 ng/g, respectively) which resulted in noticeable enhanced reaction, but the content of sulfur compounds such as thiols and thiophenes decreased significantly (870.8-1233.9 ng/g and 1125.0-2880.3 ng/g, respectively), and the structure of sulfur compounds could easily form alkyl side chains. However, there was no significant difference in sensory and flavors between oxidized chicken after treatments, which may be related to oxidized degree. The mechanism was proposed or aromatic effects of oxidized chicken fat on flaxseed derived MRPs.
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Affiliation(s)
- Chao-Kun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Zhi-Jing Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Biological Science and Engineering College, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Ai-Mei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
| | - Ji-Hong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China; Henan Cooperation Science and Technology Institute, Zhengzhou 450001, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou 236500, People's Republic of China.
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48
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Shang Y, Cao H, Wei C, Thakur K, Liao A, Huang J, Wei Z. Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14341] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Ya‐Fang Shang
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Heng Cao
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Chao‐Kun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Ai‐Mei Liao
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
| | - Ji‐Hong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
- Henan Cooperation Science and Technology Institute Zhengzhou People’s Republic of China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang seasoning Food Co., Ltd Jieshou People’s Republic of China
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49
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Wei CK, Ni ZJ, Thakur K, Liao AM, Hu F, Huang JH, Wei ZJ. Acute, genetic and sub-chronic toxicities of flaxseed derived Maillard reaction products. Food Chem Toxicol 2019; 131:110580. [DOI: 10.1016/j.fct.2019.110580] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/08/2019] [Accepted: 06/12/2019] [Indexed: 12/30/2022]
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