Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction system.
Food Chem
; 440: 138153, 2024 May 15.
Article
em En
| MEDLINE
| ID: mdl-38103503
ABSTRACT
Perilla meal hydrolysates (PMHs) were prepared by proteases; volatile profiles from heated mixtures of PMH and coconut oil (CO) were evaluated for their application as odor providers. Amino acids composition and degree of hydrolysis, and antioxidant activity in O/W emulsion of PMHs were assessed. PMHs were heated with different concentration of CO or with CO, xylose, and cysteine, which were non-Maillard and Maillard system, respectively. Among PMHs, double enzyme treatment using Alcalase and Flavourzyme showed higher degree of hydrolysis and antioxidant activity compared to PMHs from one type of enzymes. The presence of CO significantly increased oxygen, sulfur, and nitrogen-containing volatiles from PMHs in non-Maillard system. In case of Maillard system, PMHs with 10 % (w/w) CO contributed the formation of oxygen and nitrogen-containing volatiles such as furan and 2-methylpyrazine. PMHs might serve as an odor generator in the presence of edible oils like CO.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Reação de Maillard
/
Perilla
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article