Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate. (April 2023)

• Record Type: Journal Article
• Authors: Zhu, Jingwen; Xia, Xue; Zhang, Foxin; Song, Shiqing; Cui, Heping; Hayat, Khizar; Zhang, Qiang; Zhang, Xiaoming; Ho, Chi-Tang
• Is Part Of: Food bioscience. Volume 52(2023)
• Publication Date: 2023-04
• Subjects: Light-colored Maillard reaction products -- Peptide -- Color-inhibiting effect -- Salt reduction and umami enhancement -- Kokumi; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2023.102394
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Light color and savory flavor are difficult to be integrated in 'Thermal Process Flavoring' through traditional Maillard reaction. A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added l -cysteine. Greater saltiness and umami enhancement effect of Maillard reaction products (MRPs) were observed from weaker reaction, while lower temperature and longer heating time were conducive to yield kokumi-taste compounds. With the addition of l -cysteine, intensities of fluorescence and UV-VIS absorption of MRPs were weakened. An inhibition of browning and a decrease of α-dicarbonyls concentration caused by l -cysteine were observed. The addition of l -cysteine also led to an increase of peptides below 500 Da (from 53.27 mg/mL to 56.50 mg/mL) and a decrease of cross-linking products in 1–3 kDa, which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without l -cysteine addition. Highlights: The contents of deoxyosone and glyoxal were decreased by cysteine addition. A rise in peptides <500 Da led to superior umami taste in light-colored products. Gentle kokumi activity resulted from less crosslinking caused by cysteine addition.