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Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

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Abstract

A novel gradient temperature-elevating Maillard reaction was developed to effectively produce light-colored MRPs. The main purpose of the present study was to compare the color, taste characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs prepared by the novel gradient temperature-elevating and traditional isothermal methods. The product prepared from soybean peptide, D-xylose and L-cysteine by gradient temperature-elevating method was termed MRP-60. Isothermal method was used to produce light and dark colored MRP, called PXC and PX, respectively. MRP-60 has not only the lowest brown intensity (A420, 0.088), also the highest overall acceptability taste from sensory evaluation. MRP-60 showed the lowest bitterness which could be attributed to the lowest content of bitter amino acids (1.48 mg/ml); MRP-60 also showed indistinctive mouthfulness compared with PXC which elucidated by the percentage of compounds with a molecular weight of 1,000–5,000 Da (15.03 %) and high antioxidant activity. Then, the MRPs prepared by gradient temperature-elevating method successfully attain desirable taste and high antioxidant activity.

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Acknowledgments

The research was supported in part by National Natural Science Foundation of China 31071602, Innovation Fund for Technology Based Firms 10C26213200976 and Agricultural science and technology achievements transformation project 2011GB23600012.

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Authors and Affiliations

  1. College of Light Industry of Science and Engineering, Jiangsu Provincial Key Laboratory of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing, 210037, Jiangsu, People’s Republic of China

    Meigui Huang

  2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Meigui Huang, Xiaoming Zhang & Eric Karangwa

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  1. Meigui Huang
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  2. Xiaoming Zhang
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  3. Eric Karangwa
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Correspondence to Xiaoming Zhang.

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Huang, M., Zhang, X. & Karangwa, E. Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods. J Food Sci Technol 52, 858–866 (2015). https://doi.org/10.1007/s13197-013-1083-y

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  • DOI: https://doi.org/10.1007/s13197-013-1083-y

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