Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

• Published in: Journal of the science of food and agriculture Vol. 94; no. 1; pp. 45 - 51
• Main Authors: Žilić, Slađana, Mogol, Burçe Ataç, Akıllıoğlu, Gül, Serpen, Arda, Delić, Nenad, Gökmen, Vural
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2014; John Wiley and Sons, Limited
• Subjects: Acrylamide; Acrylamide - analysis; antioxidant capacity; Antioxidants; Antioxidants - analysis; Color; Extrusion; Flavonoids - analysis; Food Handling - methods; Furaldehyde - analogs & derivatives; Furaldehyde - analysis; Glycine max - chemistry; heat processing; Heat treatment; Heating; Hot Temperature; Infrared heating; Infrared Rays; Lysine - analogs & derivatives; Lysine - analysis; Maillard Reaction; Maillard reaction products; Microwave heating; Microwaves; Moisture content; phenolic compounds; Phenols; Phenols - analysis; Proteins; Seeds - chemistry; soybean; Soybean Proteins - chemistry; Soybeans; soybean; phenolic compounds; heat processing; antioxidant capacity; Maillard reaction products
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6210

BACKGROUND The Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45–140 °C during the processes. RESULTS Soybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 °C and microwave heating at 135 °C for 5 min, concentrations of HMF increased to 11.34, 26.21 and 34.97 µg g−1, respectively. CONCLUSION The heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat‐treated soybean. © 2013 Society of Chemical Industry