Abstract
ABSTRACT The effects of cysteine, initial pH, and thermal treatment on the color and flavor derived from Maillard reaction of flaxseed protein hydrolysates were investigated. Browning and color of Maillard reaction products (MRPs) were inhibited at higher cysteine concentration and lower initial pH. Higher cysteine or initial pH suppressed the cross-linking of 128–1,000 Da peptides and accelerated the degradation of peptides with a higher molecular weight (MW) (>1,000 Da). The higher temperature and longer reaction time resulted into a marked increase in flavor formation in the Maillard reaction model. Partial least squares regression (PLSR) revealed that volatile compounds, MW distribution, and amino acids of MRPs had a significant influence on MRPs sensory characteristics. The generation of umami, mouthfulness, and continuity was observed at relatively lower temperatures and longer heating time. The sulfur- and nitrogen-containing compounds from the low MW peptides (<1,000 Da) may lead to meaty aroma in MRPs.
Highlights
Since long ago, seeds from flax (Linum usitatissimum L.) have been used in the food industry due to the abundance of α-linolenic acid in their oil content.[1,2] Flaxseed meal is a protein-rich by-product obtained during flaxseed oil extraction.[3]
The significant effects of cysteine addition, initial pH, and thermal treatment were observed on Maillard reaction products (MRPs) derived from above Maillard reaction model
The cysteine addition, initial pH, and thermal treatment could significantly affect the MRPs derived from xylose, cysteine, and flaxseed protein hydrolysates model system
Summary
Seeds from flax (Linum usitatissimum L.) have been used in the food industry due to the abundance of α-linolenic acid in their oil content.[1,2] Flaxseed meal is a protein-rich by-product obtained during flaxseed oil extraction.[3]. The Maillard reaction is a thermally induced phenomenon takes place most often at high temperature. Research focus has been primarily directed towards implications of the reaction on food product qualities (browning and flavor formation) in food industries. The Maillard reaction is an important series of reactions for flavor and color formation in foods which has a primary role in the transformation of raw food material into more appetizing foods with a variety of aromas after thermal processing. It was proved that this reaction can affect the nutritional quality of food. It is thought to be responsible for the appealing flavors of many thermally processed foods, such as cocoa, coffee, bread, meat, and other savory flavors. Color formation (browning) can be acceptable, for example in baking and roasting
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