title: Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
abstract: BACKGROUND
  The Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 °C during the processes.
  
  
  RESULTS
  Soybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 °C and microwave heating at 135 °C for 5 min, concentrations of HMF increased to 11.34, 26.21 and 34.97 µg g(-1), respectively.
  
  
  CONCLUSIONS
  The heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean.
authors: Maize Research Institute, Department of Technology and Breeding Department, Slobodana Bajića 1, 11085, Belgrade-Zemun, Serbia.
authors: Slađana
authors: S
authors: Zilić
authors: Burçe Ataç
authors: BA
authors: Mogol
authors: Gül
authors: G
authors: Akıllıoğlu
authors: Arda
authors: A
authors: Serpen
authors: Nenad
authors: N
authors: Delić
authors: Vural
authors: V
authors: Gökmen
mesh_terms: D020106:Acrylamide / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D003116:Color; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D006358:Hot Temperature; D007259:Infrared Rays; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D015416:Maillard Reaction; D008872:Microwaves; D010636:Phenols / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry; D013025:Glycine max / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D030262:Soybean Proteins; C018948:furosine; D020106:Acrylamide; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D008239:Lysine
keywords: Maillard reaction products; antioxidant capacity; heat processing; phenolic compounds; soybean