Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

被引：163

作者：

Eric, Karangwa ^{[1
]}

Raymond, Linda Virginie ^{[1
]}

Huang, Meigui ^{[2
]}

Cheserek, Maureen Jepkorir ^{[1
,3
]}

Hayat, Khizar ^{[4
]}

Savio, Nshimiyimana Dominique ^{[1
]}

Amedee, Mukasa ^{[1
]}

Zhang, Xiaoming ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Nanjing Forestry Univ, Coll Light Ind Sci & Engn, Jiangsu Prov Key Lab Pulp & Paper Sci & Technol, Nanjing 210037, Jiangsu, Peoples R China

[3] Egerton Univ, Dept Human Nutr, Egerton, Kenya

[4] COMSATS Inst Informat Technol, Dept Chem, Abbottabad 22060, Pakistan

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Sensory attributes; Antioxidant activity; Sunflower; Soybean; Maillard reaction product; SULFUR-CONTAINING-COMPOUNDS; CHLOROGENIC ACIDS; D-GLUCOSE; VOLATILE COMPOUNDS; TASTE PROPERTIES; GC-MS; GLUTATHIONE; CASEIN; COFFEE; IDENTIFICATION;

D O I：

10.1016/j.foodres.2013.09.034

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Sensory attributes and antioxidant capacity of Maillard reaction products (MRPs) from sunflower protein hydrolysate, xylose and L-cysteine model system (SFPC) were evaluated and compared to soybean MRPs (SPC). The model systems were heated at 120 degrees C for 2.0 h. Findings showed that SFPC exhibited stronger (p < 0.001) antioxidant effect. The reducing power and DPPH radical scavenging activity were higher compared to SPC (0.689 vs. 0.667 at 3 mg/mL and 95.06% vs.90.73% at 1 mg/mi., respectively). Furthermore, the sensory attributes showed that SFPC had greater mouthfulness and continuity taste compared to SPC due to the higher content in Maillard peptide between 1 and 5 kDa (18.05% vs. 16.01%), and also an acceptable meat-like flavor from sulfur substituted furan and good overall acceptability. Therefore, sunflower MRPs could potentially be used to produce flavor enhancers with high antioxidant activity as an alternative to soybean MRPs. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1437 / 1447

页数：11

共 67 条

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