Preparation of meaty flavor additive from soybean meal through the Maillard reaction
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002237 |
| _version_ | 1797676622781874176 |
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| author | Xianhui Huang Peng Wang Wenlin Xue Jie Cheng Fuming Yang Dianyu Yu Yongge Shi |
| author_facet | Xianhui Huang Peng Wang Wenlin Xue Jie Cheng Fuming Yang Dianyu Yu Yongge Shi |
| author_sort | Xianhui Huang |
| collection | DOAJ |
| description | Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC–MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives. |
| first_indexed | 2024-03-11T22:30:55Z |
| format | Article |
| id | doaj.art-727ac022d81f412ea2505fdde05138cb |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:55Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-727ac022d81f412ea2505fdde05138cb2023-09-23T05:12:14ZengElsevierFood Chemistry: X2590-15752023-10-0119100780Preparation of meaty flavor additive from soybean meal through the Maillard reactionXianhui Huang0Peng Wang1Wenlin Xue2Jie Cheng3Fuming Yang4Dianyu Yu5Yongge Shi6College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.College of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.Jiusan Grains and Oils Industrial Group Co., Ltd, Harbin 150090, ChinaMeaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC–MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.http://www.sciencedirect.com/science/article/pii/S2590157523002237Magnetic immobilized enzymeSoybean mealEnzymatic hydrolysateMaillard reaction |
| spellingShingle | Xianhui Huang Peng Wang Wenlin Xue Jie Cheng Fuming Yang Dianyu Yu Yongge Shi Preparation of meaty flavor additive from soybean meal through the Maillard reaction Food Chemistry: X Magnetic immobilized enzyme Soybean meal Enzymatic hydrolysate Maillard reaction |
| title | Preparation of meaty flavor additive from soybean meal through the Maillard reaction |
| title_full | Preparation of meaty flavor additive from soybean meal through the Maillard reaction |
| title_fullStr | Preparation of meaty flavor additive from soybean meal through the Maillard reaction |
| title_full_unstemmed | Preparation of meaty flavor additive from soybean meal through the Maillard reaction |
| title_short | Preparation of meaty flavor additive from soybean meal through the Maillard reaction |
| title_sort | preparation of meaty flavor additive from soybean meal through the maillard reaction |
| topic | Magnetic immobilized enzyme Soybean meal Enzymatic hydrolysate Maillard reaction |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523002237 |
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