Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions.

ABSTRACT: Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides and proteins. In this study, three Maillard model systems (i.e., glucose and native sunflower seed protein, hydrolyzed peptides or FAAs, respectively) were prepared, and their effect on the formation of volatiles were further compared at different heating conditions by using of headspace solid-phase microextraction equipped with gas chromatography/mass spectrometry (HS-SPME-GC/MS). It was found that pyrazines were the characteristic volatile compounds in tested Maillard models, and with increasing heating temperature and time, the varieties of pyrazine formation significantly increased. The optimum reaction

SUBMITTER: Wang F 

PROVIDER: S-EPMC9037843 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature