Journal
JOURNAL OF PEPTIDE SCIENCE
Volume 18, Issue 5, Pages 342-349Publisher
WILEY-BLACKWELL
DOI: 10.1002/psc.2406
Keywords
Maillard reaction; color-inhibiting effect; gradient temperature- elevating method; L-cysteine; Amadori compound
Funding
- National Natural Science Foundation of China [31071602]
- Innovation Fund for Technology Based Firms [10 C26213200976]
- agricultural science and technology achievements transformation project [2011 GB23600012]
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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 degrees C for 60?min to form Amadori compounds, followed by the addition of L-cysteine, and the temperature was raised to 120 degrees 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 (c) 2012 European Peptide Society and John Wiley & Sons, Ltd.
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