Huang, Meigui published the artcileContribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates, Quality Control of 21834-92-4, the main research area is color antioxidant Maillard reaction soybean protein hydrolyzate.
BACKGROUND: Light-colored and savory-tasting flavor enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the color-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: Color 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 exhibited distinctly higher antioxidant activity. Principal component anal. 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). CONCLUSION: Effective color 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-colored products might be used as functional flavor enhancers in various food systems. Copyright © 2010 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Quality Control of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem