Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Autor:	Masashi Ogasawara, Makoto Egi, Tadayoshi Katsumata
Rok vydání:	2006
Předmět:	chemistry.chemical_classification Taste Chromatography Chemistry Flavour Peptide General Medicine Umami Xylose Analytical Chemistry Maillard reaction symbols.namesake chemistry.chemical_compound Membrane Enzymatic hydrolysis symbols Organic chemistry Food Science
Zdroj:	Food Chemistry. 99:600-604
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2005.08.040
Popis:	This study investigated the flavour-enhancing properties of the Maillard reaction products from 1000 to 5000 Da peptides. Protein hydrolyzates obtained from enzymatic hydrolysis of soybean protein were fractionated with UF membranes to obtain the 1000–5000 Da fraction. Xylose was added to this fraction and allowed to react for 3.5 h at 95 °C. This reaction mixture was fractionated with 1000 and 5000 Da cut off membranes to obtain the 1000–5000 Da fraction (the “Maillard peptide”). To evaluate the flavour characteristics of the Maillard peptide, an additional test on a umami solution was carried out. It was found that the Maillard peptide produced an enhanced effect on flavour, including umami, continuity and mouthfulness in the umami solution and in consomme soup.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::09deea8385473fabc111999cf6fc7d34 https://doi.org/10.1016/j.foodchem.2005.08.040 Zobrazit plný text záznamu Full Text from ScienceDirect