Liu, Ping published the artcileSensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution, Related Products of isoquinoline, the main research area is antioxidant activity Maillard reaction soy protein hydrolyzate mol weight; sensory analysis Maillard reaction soy protein hydrolyzate mol weight.
Soy protein was hydrolyzed using two enzymes to obtain soy protein hydrolyzate (SPH), the SPH was fractionated with ultrafiltration membranes to obtain peptide fractions below 1,000 Da (SP1) and 1,000-5,000 Da (SP2), and for the meantime, SPH was further completely hydrolyzed to get compound amino acids (CAA). Maillard reaction products (MRPs) were prepared from aqueous xylose-SPH/SP1/SP2/CAA model systems by heating at 120°C for 2.0 h. Compared with the original hydrolyzates and other MRPs, the MRPs from SP2 exhibited a distinctly enhanced effect on flavor, including the caramel-like, soy sauce-like odors, umami and mouthful tastes and a greatly reduced bitterness in consomme ́soup. Antioxidant activities of SPH, SP1, SP2, CAA, and their MRPs were investigated through reducing power, DPPH radical-scavenging activity, and Fe2+ chelating activity. Before Maillard reaction, the antioxidant activities of peptide fractions with different mol. weights were quite different, and SP2 showed the highest activity; however, CAA exhibited very poor antioxidant activity. The antioxidant activities of SPH, SP1, SP2, and CAA were greatly enhanced by Maillard reaction, and the MRPs prepared from xylose-CAA model system exhibited a higher antioxidant activity than those from other model systems. Pyrazines, pyrroles, furans, and thiazoles were significantly correlated with reducing power and Fe2+ chelating activity by principal component anal.
Food and Bioprocess Technology published new progress about Amino 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, Related Products of isoquinoline.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem