title: Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.
abstract: BACKGROUND
  Light-coloured and savoury-tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour-inhibiting effect of L-cysteine and thiamine during the Maillard reaction of soybean peptide and D-xylose. The correlation between volatile compounds and antioxidant activity of the corresponding products was also studied.
  
  
  RESULTS
  Colour formation was markedly suppressed by cysteine. Compared with peptide/xylose (PX), the taste profile of Maillard reaction products (MRPs) derived from peptide/xylose/cysteine (PXC) and peptide/xylose/cysteine/thiamine (PXCT) was stronger, including umami, mouthfulness, continuity, meaty and overall acceptance. PXC and PXCT also exihibited distinctly higher antioxidant activity. Principal component analysis was applied to investigate the correlation between antioxidant activity and volatile compounds. Of 88 volatile compounds identified, 55 were significantly correlated with antioxidant activity by two principal components (accounting for 85.05% of the total variance).
  
  
  CONCLUSIONS
  Effective colour control of the Maillard reaction by L-cysteine may allow the production of healthier (higher antioxidant activity) and tastier foods to satisfy consumers' and food producers' demands. Light-coloured products might be used as functional flavour enhancers in various food systems.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
authors.forename: Meigui
authors.initials: M
authors.lastname: Huang
authors.forename: Ping
authors.initials: P
authors.lastname: Liu
authors.forename: Shiqing
authors.initials: S
authors.lastname: Song
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Zhang
authors.forename: Khizar
authors.initials: K
authors.lastname: Hayat
authors.forename: Shuqin
authors.initials: S
authors.lastname: Xia
authors.forename: Chengsheng
authors.initials: C
authors.lastname: Jia
authors.forename: Fenglin
authors.initials: F
authors.lastname: Gu
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000378:metabolism*; D003116:Color; D003258:Consumer Behavior; D003545:Cysteine / Q000378:metabolism; D005421:Flavoring Agents / Q000378:metabolism*; D005524:Food Technology; D006801:Humans; D015416:Maillard Reaction; D008875:Middle Aged; D010455:Peptides / Q000378:metabolism; D014674:Plant Proteins, Dietary / Q000378:metabolism; D025341:Principal Component Analysis; D011492:Protein Hydrolysates / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry; D030262:Soybean Proteins / Q000378:metabolism*; D013025:Glycine max / Q000737:chemistry; D013457:Sulfur Compounds / Q000378:metabolism / Q000494:pharmacology*; D013649:Taste; D055697:Taste Perception; D013831:Thiamine / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000378:metabolism; D014994:Xylose / Q000378:metabolism; D055815:Young Adult
chemical_list: D000975:Antioxidants; D005421:Flavoring Agents; D010455:Peptides; D014674:Plant Proteins, Dietary; D011492:Protein Hydrolysates; D030262:Soybean Proteins; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds; D014994:Xylose; D003545:Cysteine; D013831:Thiamine