title: Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds.
abstract: Light color and savory flavor enhancer are attractive for consumers and food producers. The effect of addition time of l-cysteine on inhibiting color formation was investigated in soybean peptide-xylose system, and the possible pathway was explored. Once dicarbonyl compounds were formed during the Maillard reaction, the addition of l-cysteine had no color-inhibiting effect; if l-cysteine was added immediately after the Amadori compound was formed, the extraordinary color-inhibiting effect was observed. Therefore, an improved way to inhibit color formation was proposed on the basis of the interaction of l-cysteine and Amadori compounds by controlling the addition time of l-cysteine through gradient temperature-elevating Maillard reaction. The system was heated at 80 °C for 60 min to form Amadori compounds, followed by the addition of L-cysteine, and the temperature was raised to 120 °C and held for 110 min. Compared with traditional products, the lightest color product was found desirable by GC/MS analysis and sensory evaluation. The novel method proposed can be a guide for the industrial preparation of light-colored products.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
authors.forename: M G
authors.initials: MG
authors.lastname: Huang
authors.forename: X M
authors.initials: XM
authors.lastname: Zhang
authors.forename: K
authors.initials: K
authors.lastname: Eric
authors.forename: S
authors.initials: S
authors.lastname: Abbas
authors.forename: K
authors.initials: K
authors.lastname: Hayat
authors.forename: P
authors.initials: P
authors.lastname: Liu
authors.forename: S Q
authors.initials: SQ
authors.lastname: Xia
authors.forename: C S
authors.initials: CS
authors.lastname: Jia
mesh_terms: D003545:Cysteine / Q000737:chemistry*; D015416:Maillard Reaction; D010455:Peptides / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013696:Temperature
chemical_list: D010455:Peptides; D003545:Cysteine