Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

• Published in: Journal of the science of food and agriculture Vol. 91; no. 4; pp. 710 - 720
• Main Authors: Huang, Meigui, Liu, Ping, Song, Shiqing, Zhang, Xiaoming, Hayat, Khizar, Xia, Shuqin, Jia, Chengsheng, Gu, Fenglin
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.03.2011; Wiley; John Wiley and Sons, Limited
• Subjects: Adult; antioxidant activity; Antioxidants; Antioxidants - metabolism; Biological and medical sciences; Color; colour-inhibiting effect; Consumer Behavior; Cysteine - metabolism; enzyme hydrolysis; Flavoring Agents - metabolism; Flavors; Food industries; Food science; Food Technology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glycine max - chemistry; Humans; Maillard Reaction; Maillard reaction products; Middle Aged; Peptides - metabolism; Plant Proteins, Dietary - metabolism; Principal Component Analysis; Protein Hydrolysates - metabolism; Proteins; Seeds - chemistry; Soybean Proteins - metabolism; Soybeans; Sulfide compounds; Sulfur; Sulfur Compounds - metabolism; Sulfur Compounds - pharmacology; Taste; Taste Perception; Thiamine - metabolism; Volatile Organic Compounds - metabolism; Xylose - metabolism; Young Adult; Sulfur compounds; Heat treatment; Enzyme; Reaction product; Maillard reaction products; Maillard reaction; colour-inhibiting effect; Soybean; Antioxidant; enzyme hydrolysis; antioxidant activity; Protein; Hydrolysis; Grain legume; Hydrolysate; Principal component analysis
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.4240

BACKGROUND: Light-coloured and savoury-tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour-inhibiting effect of L-cysteine and thiamine during the Maillard reaction of soybean peptide and D-xylose. The correlation between volatile compounds and antioxidant activity of the corresponding products was also studied. RESULTS: Colour formation was markedly suppressed by cysteine. Compared with peptide/xylose (PX), the taste profile of Maillard reaction products (MRPs) derived from peptide/xylose/cysteine (PXC) and peptide/xylose/cysteine/thiamine (PXCT) was stronger, including umami, mouthfulness, continuity, meaty and overall acceptance. PXC and PXCT also exihibited distinctly higher antioxidant activity. Principal component analysis was applied to investigate the correlation between antioxidant activity and volatile compounds. Of 88 volatile compounds identified, 55 were significantly correlated with antioxidant activity by two principal components (accounting for 85.05% of the total variance). CONCLUSION: Effective colour control of the Maillard reaction by L-cysteine may allow the production of healthier (higher antioxidant activity) and tastier foods to satisfy consumers' and food producers' demands. Light-coloured products might be used as functional flavour enhancers in various food systems. Copyright