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Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Title
Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction
Authors
Lee S.E.Chung H.Kim Y.-S.
Ewha Authors
김영석정현
SCOPUS Author ID
김영석scopus; 정현scopus
Issue Date
2012
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 131, no. 4, pp. 1248 - 1254
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Enzymatically hydrolysed wheat gluten hydrolysate (WGH) was deamidated using glutaminase to produce deamidated wheat gluten hydrolysate (DWGH). Volatile components were analysed in WGH and DWGH thermally reacted with glucose or fructose. In the reaction system containing glucose, 19 pyrazines, 2 furans, and 5 sulphur-containing components were detected in WGH, while 34 pyrazines, 4 furans, and 7 sulphur-containing components were found in DWGH. In the system containing fructose, 24 pyrazines, 3 furans, and 6 sulphur-containing components were identified in the thermal reaction of WGH, whereas 36 pyrazines, 4 furans, and 8 sulphur-containing components were found in DWGH. The volatile components increased in DWGH, both qualitatively and quantitatively, mainly due to free ammonia released by deamidation. More volatiles were also developed in WGH and DWGH with fructose than with glucose. It was found that ammonia released from wheat protein via deamidation participated in the generation of diverse volatile components including pyrazines in the Maillard reaction. © 2011 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodchem.2011.09.113
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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