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Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars

Title
Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
Authors
Cho H.Park M.K.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopusscopus
Issue Date
2023
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
Food Science and Biotechnology vol. 32, no. 3, pp. 283 - 298
Keywords
Hydrolyzed vegetable proteinsMaillard reactionReducing sugarsVolatile compounds
Publisher
The Korean Society of Food Science and Technology
Indexed
SCIE; SCOPUS; KCI scopus
Document Type
Article
Abstract
Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from defatted soy, corn gluten, and wheat gluten) and reducing sugars (glucose and fructose). Three types of HVPs, which had different free amino acid compositions, generated qualitatively and quantitatively different volatile compounds. In the results of principal component analysis, each thermally reacted system could be distributed according to type of HVPs and sugars. Aldehydes and pyrazines highly correlated with glucose- and fructose-containing model systems, respectively. In particular, model systems containing soy HVPs showed higher contents of sugar-degraded compounds, such as maltol, furfuryl alcohol, and cyclotene. However, some Strecker aldehydes and nitrogen-containing heterocyclic compounds, whose formation required amino acids, were more abundant in model systems containing corn and wheat HVP. © 2022, The Korean Society of Food Science and Technology.
DOI
10.1007/s10068-022-01194-w
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
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