Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose

• Published in: Journal of agricultural and food chemistry Vol. 40; no. 12; pp. 2467 - 2471
• Main Authors: Zhang, Yuangang, Dorjpalam, B, Ho, Chi Tang
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.12.1992
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; CASEINA; CASEINE; COMPOSE DE LA FLAVEUR; COMPOSE VOLATIL; COMPUESTO VOLATIL; COMPUESTOS DEL SABOR; Food industries; Fundamental and applied biological sciences. Psychology; GLUCOSA; GLUCOSE; PEPTIDE; PEPTIDOS; REACCION DE MAILLARD; REACTION DE MAILLARD; SEPARACION; SEPARATION; Volatile compound; Assay; Casein; Hydrolysate; Peptides; Maillard reaction; Identification
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00024a026

The contribution of peptides to volatile formations was investigated by isolating the peptides from casein pancreatic hydrolysate and reacting them with glucose at 180 degrees C for 1 h and comparing them to the volatiles isolated from the original hydrolysate under the same conditions. Volatile flavor components from the model systems were isolated by simultaneous steam distillation and solvent extraction (SDE) and analyzed by gas chromatography GC) and gas chromatography-mass spectrometry GC-MS). Strecker aldehydes and their corresponding substituted pyrazines were identified in the peptide fraction but at lower concentrations. Proline-specific Maillard reaction products were identified in both systems, and proline was found all in peptide forms by amino acid analysis. The results suggested that Strecker degradation of certain amino acids may proceed in spite of the blocked amino or carboxyl groups and that peptides contributed directly to the volatile formation by Maillard reaction