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

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 967-972

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

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Bitter amino acids; Maillard peptide; Maillard reaction products; Peptides cross linking; Soybean peptide; Thermal degradation

Indexed keywords

SOYBEAN PROTEIN; XYLOSE;

ARTICLE; GLYCATION; MOLECULAR WEIGHT; NONHUMAN; PROTEIN CONTENT; PROTEIN DEGRADATION; TEMPERATURE SENSITIVITY;

GLYCINE MAX;

EID: 74849089551     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.033     Document Type: Article

References (30)

1. Adler-Nissen J. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes. Journal of Chemical Technology and Biotechnology 34 (1984) 215-222
2. Ajandouz E.H., Tchiakpe L.S., Ore F.D., Benajiba A., and Puigserver A. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. Journal of Food Science 66 (2006) 926-931
3. Bell L.N. Peptide stability in solids and solutions. Biotechnology Progress 13 (1997) 342-346
4. Brands C.M.J., and Van Boekel M.A.J.S. Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model. Journal of Agricultural and Food Chemistry 49 (2001) 4667-4675
5. Brands C.M.J., and Van Boekel M.A.J.S. Kinetic modeling of reactions in heated monosaccharide-casein systems. Journal of Agricultural and Food Chemistry 50 (2002) 6725-6739
6. Buera M.D.P., Chirife J., Resnik S.L., and Wetzler G. Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to Maillard reaction between different single sugars and glycine and comparison with caramelization browning. Journal of Food Science 52 (2006) 1063-1067
7. Carabasa-Giribet M., and Ibarz-Ribas A. Kinetics of colour development in aqueous glucose systems at high temperatures. Journal of Food Engineering 44 (2000) 181-189
8. Dattatreya A., and Rankin S.A. Moderately acidic pH potentiates browning of sweet whey powder. International Dairy Journal 16 (2006) 822-828
9. Deng Y., and Feng X.W. The determination of bitterness and molecular weight in soybean peptide. Journal of China Agricultural University 6 (2001) 98-102
10. Fekkes D., Van Dalen A., Edelman M., and Voskuilen A. Validation of the determination of amino acids in plasma by high-performance liquid chromatography using automated pre-column derivatization with o-phthaldialdehyde. Journal of Chromatography B: Biomedical Sciences and Applications 669 (1995) 177-186
11. Fernandez-Artigas P., Guerra-Hernandez E., and Garcia-Villanova B. Browning indicators in model systems and baby cereals. Journal of Agricultural and Food Chemistry 47 (1999) 2872-2878
12. Irvine G.B., and Shaw C. High-performance gel permeation chromatography of proteins and peptides on columns of TSK-G2000-SW and TSK-G3000-SW: A volatile solvent giving separation based on charge and size of polypeptides. Analytical Biochemistry 155 (1986) 141-148
13. Ishibashi N., Ono I., Kato K., Shigenaga T., Shinoda I., Okai H., et al. Role of the hydrophobic amino acid residue in the bitterness of peptides. Agricultural and Biological Chemistry 52 (1988) 91-94
14. Jing H., and Kitts D.D. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food and Chemical Toxicology 40 (2002) 1007-1015
15. Katsumata T., Nakakuki H., Tokunaga C., Fujii N., Egi M., Phan T.H.T., et al. Effect of Maillard reacted peptides on human salt taste and the amiloride-insensitive salt taste receptor (TRPV1t). Chemical Senses 33 (2008) 665-680
16. Kim J.S., and Lee Y.S. Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths. Food Chemistry 116 (2009) 227-232
17. Labuza T.P., and Baisier W.M. The kinetics of nonenzymatic browning. Physical Chemistry of Foods (1992) 595-649
18. Lu C.Y., Hao Z.G., Payne R., and Ho C.T. Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine. Journal of Agricultural and Food Chemistry 53 (2005) 6443-6447
19. Malec L.S., Pereyra Gonzales A.S., Naranjo G.B., and Vigo M.S. Influence of water activity and storage temperature on lysine availability of a milk like system. Food Research International 35 (2002) 849-853
20. Morales F.J. Assessing the non-specific hydroxyl radical scavenging properties of melanoidins in a Fenton-type reaction system. Analytica Chimica Acta 534 (2005) 171-176
21. Morales F.J., and Van Boekel M.A.J.S. A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation. International Dairy Journal 8 (1998) 907-915
22. Ogasawara M., Katsumata T., and Egi M. Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide. Food Chemistry 99 (2006) 600-604
23. Ogasawara M., Katsumata T., Yamada Y., Tokunaga C., and Egi M. Maillard reacted peptide, the taste enhancer that increase the intensity of mouthfulness and continuity in food. Japanese Journal of Taste and Smell Research 13 (2006) 281-282
24. Ogasawara M., Yamada Y., and Egi M. Taste enhancer from the long-term ripening of miso (soybean paste). Food Chemistry 99 (2006) 736-741
25. Oliyai C., Patel J.P., Carr L., and Borchardt R.T. Chemical pathways of peptide degradation. VII Solid state chemical instability of an aspartyl residue in a model hexapeptide. Pharmaceutical Research 11 (1994) 901-908
26. Patel K., and Borchardt R.T. Chemical pathways of peptide degradation. II. Kinetics of deamidation of an asparaginyl residue in a model hexapeptide. Pharmaceutical Research 7 (1990) 703-711
27. Whitfield F.B., Mottram D.S., Brock S., Puckey D.J., and Salter L.J. Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. Journal of the Science of Food and Agriculture 42 (1988) 261-272
28. Yang B.G., and Liu S.C. Studies on the bitterness of protein. Food Science 12 (1983) 1-2
29. Zamora R., and Hidalgo F.J. Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Critical Reviews in Food Science and Nutrition 45 (2005) 49-59
30. Zhao M.M., Zeng X.F., Cui C., and Wang J.S. Studies on the peptide degradation in the Maillard reaction composed of chicken protein peptide and glucose. Journal of Sichuan University (Engineering Science Edition) 39 (2007) 77-81