Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

• Published in: Journal of peptide science Vol. 18; no. 5; pp. 342 - 349
• Main Authors: Huang, M.G., Zhang, X.M., Eric, K., Abbas, S., Hayat, K., Liu, P., Xia, S.Q., Jia, C.S.
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.05.2012
• Subjects: Amadori compound; color-inhibiting effect; Cysteine - chemistry; Glycine max - chemistry; gradient temperature- elevating method; L-cysteine; Maillard Reaction; Peptides - chemistry; Temperature
• ISSN: 1075-2617; 1099-1387
• DOI: 10.1002/psc.2406

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. The gradient temperature‐elevating Maillard reaction was proposed as a novel method to control color formation by precisely controlling the addition time of l‐cysteine. It was based on the mechanism of the color‐inhibiting effect of l‐cysteine. The l‐cysteine reacts with the degradation and dehydration products of Amadori compounds (N‐1‐deoxy‐xylulos‐yl GSH) or possibly by the quenching rearrangement of Amadori products in the initial stages of the reaction.