title: Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system.
abstract: BACKGROUND
  The Maillard reaction is a complex series of reactions between reducing sugars and amino groups. Changing any of reaction parameters would alter the reaction pathway. This study investigated the effect of xylose concentration on the molecular and particle size distribution of Maillard reaction products (MRPs) derived from peanut hydrolysate and xylose to discuss their formation mechanism.
  
  
  RESULTS
  Molecular weight and particle size distribution analyses indicated that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. Heat treatment would make the high-molecular-weight peptides degrade into low-molecular-weight peptides and free amino acids. Maillard reaction increased the molecular weight and particle sizes of products as the xylose concentration increased from 1% to 4%.
  
  
  CONCLUSIONS
  The study shows that both peptide degradation and peptide cross-linking occurred during the Maillard reaction. The thermal degradation product (TDP) and MRPs had significantly different molecular size distribution, and the particle size distribution of TDPs and MRPs had similar change tendency to that of the molecular size distribution. These would provide an insight into the formation mechanism of MRPs.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China.
authors.forename: Guowan
authors.initials: G
authors.lastname: Su
authors.forename: Chun
authors.initials: C
authors.lastname: Cui
authors.forename: Jiaoyan
authors.initials: J
authors.lastname: Ren
authors.forename: Bao
authors.initials: B
authors.lastname: Yang
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
mesh_terms: D000596:Amino Acids / Q000032:analysis; D010367:Arachis / Q000737:chemistry*; D001236:Aspergillus oryzae / Q000378:metabolism; D003116:Color; D004044:Dietary Proteins / Q000032:analysis*; D005285:Fermentation; D005520:Food Preservatives / Q000737:chemistry; D006358:Hot Temperature; D006868:Hydrolysis; D015416:Maillard Reaction; D008970:Molecular Weight; D009994:Osmolar Concentration; D010316:Particle Size; D010446:Peptide Fragments / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry*; D055314:Seed Storage Proteins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D014994:Xylose / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D005520:Food Preservatives; D010446:Peptide Fragments; D011492:Protein Hydrolysates; D055314:Seed Storage Proteins; D014994:Xylose