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Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l ‐cysteine and Amadori compounds
Author(s) -
Huang M.G.,
Zhang X.M.,
Eric K.,
Abbas S.,
Hayat K.,
Liu P.,
Xia S.Q.,
Jia C.S.
Publication year - 2012
Publication title -
journal of peptide science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 66
eISSN - 1099-1387
pISSN - 1075-2617
DOI - 10.1002/psc.2406
Subject(s) - maillard reaction , amadori rearrangement , cysteine , chemistry , xylose , peptide , flavor , organic chemistry , food science , biochemistry , glycation , enzyme , fermentation , receptor
Light color and savory flavor enhancer are attractive for consumers and food producers. The effect of addition time of l ‐cysteine on inhibiting color formation was investigated in soybean peptide‐xylose system, and the possible pathway was explored. Once dicarbonyl compounds were formed during the Maillard reaction, the addition of l ‐cysteine had no color‐inhibiting effect; if l ‐cysteine was added immediately after the Amadori compound was formed, the extraordinary color‐inhibiting effect was observed. Therefore, an improved way to inhibit color formation was proposed on the basis of the interaction of l ‐cysteine and Amadori compounds by controlling the addition time of l ‐cysteine through gradient temperature‐elevating Maillard reaction. The system was heated at 80 °C for 60 min to form Amadori compounds, followed by the addition of L‐cysteine, and the temperature was raised to 120 °C and held for 110 min. Compared with traditional products, the lightest color product was found desirable by GC/MS analysis and sensory evaluation. The novel method proposed can be a guide for the industrial preparation of light‐colored products. Copyright © 2012 European Peptide Society and John Wiley & Sons, Ltd.