title: Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.
abstract: To improve the yield of Maillard peptides, a microbial transglutaminase (MTGase) was used to increase the content of 1000-5000Da peptides in soybean protein hydrolysates by using a cross-linking reaction. The sensory characteristics and antioxidant activities of corresponding Maillard Reaction Products (MSPC) was then evaluated. After cross-linking treatment the content of 1000-5000Da peptides in protein hydrolysates and the yield of Maillard peptides increased by 21.19% and 8.71%, respectively, which contributed to the improved mouthfulness of MSPC. The bitter amino acids were significantly decreased and the umami acids were markedly increased in MSPC. Volatile compounds identified by GC-MS analysis showed that the content of the important meaty flavour compounds (such as 2-methyl-3-furanthiol, bis(2-methyl-3-furyl)disulfide) of MSPC were dramatically higher than that of MRPs from uncross-linking peptides. Combined with sensory evaluation, it was confirmed that MTGase cross-linking improved the flavour Characteristics and did not affect the antioxidant activity of MSPC.
authors.affiliation: School of Food Science and Technology, Jiangnan University, Jiangsu, People's Republic of China.
authors.forename: Na
authors.initials: N
authors.lastname: Song
authors.forename: Chen
authors.initials: C
authors.lastname: Tan
authors.forename: Meigui
authors.initials: M
authors.lastname: Huang
authors.forename: Ping
authors.initials: P
authors.lastname: Liu
authors.forename: Karangwa
authors.initials: K
authors.lastname: Eric
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Zhang
authors.forename: Shuqin
authors.initials: S
authors.lastname: Xia
authors.forename: Chengsheng
authors.initials: C
authors.lastname: Jia
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000737:chemistry*; D006801:Humans; D015416:Maillard Reaction; D008875:Middle Aged; D011492:Protein Hydrolysates / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013649:Taste; D011503:Transglutaminases / Q000737:chemistry; D055815:Young Adult
chemical_list: D000975:Antioxidants; D011492:Protein Hydrolysates; D030262:Soybean Proteins; D011503:Transglutaminases