Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1248-1254

  Lee, Sang Eon ^a   Chung, Hyun ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Ammonia; Deamidation; Pyrazines; Volatile components; Wheat gluten

Indexed keywords

DEAMIDATED; DEAMIDATION; ENZYMATIC MODIFICATION; FREE AMMONIA; GLUTAMINASE; MAILLARD REACTION; PYRAZINES; REACTION SYSTEM; THERMAL REACTIONS; VOLATILE COMPONENTS; WHEAT GLUTEN; WHEAT PROTEINS;

AMMONIA; AROMATIC COMPOUNDS; CHEMICAL REACTIONS; FRUCTOSE; GLUCOSE; GLYCOSYLATION; SULFUR;

ORGANIC POLLUTANTS;

AMMONIA; DEAMIDATED WHEAT GLUTEN HYDROLYSATE; FRUCTOSE; FURAN DERIVATIVE; GLUCOSE; GLUTAMINASE; GLUTEN; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; VOLATILE AGENT; WHEAT GLUTEN HYDROLYSATE; WHEAT PROTEIN;

ARTICLE; DEAMINATION; ENZYME MODIFICATION; GLYCATION; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REACTION ANALYSIS;

TRITICUM AESTIVUM;

EID: 81855205012     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.113     Document Type: Article

References (31)

1. A. Adams, V. Polizzi, M. van Boekel, and N. De Kimpe Formation of pyrazines and a novel pyrrole in Maillard model systems of 1, 3-dihydroxyacetone and 2-oxopropanal Journal of Agricultural and Food Chemistry 56 6 2008 2147 2153 (Pubitemid 351497879)
2. J.M. Ames, R.C.E. Guy, and G.J. Kipping Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking Journal of Agricultural and Food Chemistry 49 4 2001 1885 1894 (Pubitemid 32816833)
3. J.M. Ames, R.C.E. Guy, and G.J. Kipping Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems Journal of Agricultural and Food Chemistry 49 9 2001 4315 4323 (Pubitemid 32896430)
4. C.M.J. Brands, and M.A.J.S. van Boekel Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model Journal of Agricultural and Food Chemistry 49 10 2001 4667 4675 (Pubitemid 32988702)
5. W.L.P. Bredie, D.S. Mottram, and R.C.E. Guy Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour Journal of Agricultural and Food Chemistry 50 5 2002 1118 1125 (Pubitemid 34194069)
6. J. Chen, and C.T. Ho Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems Journal of Agricultural and Food Chemistry 47 2 1999 643 647 (Pubitemid 29185238)
7. Q. Chen, and C.T. Ho Effect of amide content on thermal generation of Maillard flavor in enzymatically hydrolyzed wheat protein. Biotechnology for improved foods and flavors 1996 American Chemical Society Washington, DC pp. 88-96
8. Y. Chen, and C.T. Ho Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine Journal of Agricultural and Food Chemistry 50 8 2002 2372 2376 (Pubitemid 34275312)
9. I. Cho, S. Lee, H.-R. Jun, H.-J. Roh, and Y.-S. Kim Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids Food Science and Biotechnology 19 2 2010 431 438
10. H.I. Hwang, T.G. Hartman, R.T. Rosen, and C.T. Ho Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-15N Journal of Agricultural and Food Chemistry 41 11 1993 2112 2115
11. K. Ito, and M. Mori Formation of pyrazines in aqueous maltose/glucose/fructose-glutamine model systems upon heating at below 100 °C Food Science and Technology Research 10 2 2004 199 204 (Pubitemid 39054374)
12. H.V. Izzo, and C.T. Ho Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation Journal of Food Science 57 3 1992 657 659
13. H.V. Izzo, and C.T. Ho Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems Journal of Agricultural and Food Chemistry 41 12 1993 2364 2367
14. N. Kondjoyan, and J.L. Berdague A compilation of relative retention indices for the analysis of aromatic compounds 1996 Laboratoire Flaveur/Diazol Clermont-Ferrand
15. Kovats retention index. http://www.pherobase.com/database/kovats/kovats- index.php, accessed 07.22.2011.
16. C. Larre, M. Chiarello, Y. Blanloeil, M. Chenu, and J. Gueguen Gliadin modifications catalyzed by guinea pig liver transglutaminase Journal of Food Biochemistry 17 4 1993 267 282
17. J.A. Maga Pyrazine update Food Reviews International 8 4 1992 479 558
18. J.A. Maga, and I. Katz The role of sulfur compounds in food flavour. Part II: thiophenes Critical Reviews in Food Science and Nutrition 6 1975 241 270
19. S.L. Melton Current status of meat flavor Y.L. Xiong, C.-T. Ho, F. Shahidi, Quality Attributes of Muscle Foods 1998 Kluwer Academic/Plentium Publisher 115 133
20. D.S. Mottram Flavor compounds formed during the Maillard reaction T.H. Parliment, M.J. Morello, R.J. McGorrin, Thermally generated flavors Vol. 543 1994 American Chemical Society Washington, DC 104 126
21. G. Reineccius Flavor Chemistry and Technology 2nd ed. 2005 CRC Press Taylor & Francis Group Florida 108-109
22. H. Schlichtherle-Cerny, and R. Amado Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten Journal of Agricultural and Food Chemistry 50 6 2002 1515 1522 (Pubitemid 34233219)
23. T. Shibamoto Formation of sulfur- and nitrogen-containing compounds from the reaction of furfural with hydrogen sulfide and ammonia Journal of Agricultural and Food Chemistry 25 1 1977 206 208
24. C.-K. Shu Pyrazine formation from amino acids and reducing sugars, a pathway other than Strecker degradation Journal of Agricultural and Food Chemistry 46 4 1998 1515 1517 (Pubitemid 128498798)
25. C.K. Shu, and C.T. Ho Effect of pH on the volatile formation from the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone Journal of Agricultural and Food Chemistry 36 4 1988 801 803
26. M. Sohn, and C.T. Ho Ammonia generation during thermal degradation of aminoacids Journal of Agricultural and Food Chemistry 43 12 1995 3001 3003
27. R. Tressl, B. Helak, E. Kersten, and D. Rewicki Formation of proline- and hydroxyproline-specific Maillard products from [1-13C] glucose Journal of Agricultural and Food Chemistry 41 4 1993 547 553
28. R. Tressl, G.T. Wondrak, L.-A. Garbe, R.-P. Kruger, and D. Rewicki Pentoses and hexoses as sources of new melanoidin-like Maillard polymers Journal of Agricultural and Food Chemistry 46 5 1998 1765 1776 (Pubitemid 128492915)
29. F. Van Lancker, A. Adams, and N. De Kimpe Formation of pyrazines in Maillard model systems of lysine-containing dipeptides Journal of Agricultural and Food Chemistry 58 4 2010 2470 2478
30. G. Vernin, and C. Parkanyi Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions G. Vernin, In chemistry of heterocyclic compounds in flavors and aromas 1982 Ellis Horwood Chichester 151 207
31. Zviely, M., Abushqara, E., & Hodrien, D. (2005). Chocarom pyrazine: A remarkable pyrazine for flavors and fragrances. Natural flavors and fragrances (Vol. 908, pp. 189-202): American Chemical Society.