美拉德反应
化学
食品科学
花生油
水解物
木糖
DPPH
脂质氧化
风味
餐食
抗氧化剂
有机化学
水解
发酵
原材料
作者
Qinzhu Zeng,Cui Yan-ling,Dongxiao Su,Bin Tian,Yuan Yang,Shan He
标识
DOI:10.1016/j.lwt.2018.07.025
摘要
By applying bacterial and enzymatic processes, peanut meal, the by-product of peanut oil meal production, was used to create the value-added product - peanut meal hydrolysates in this study. The flavor of peanut meal hydrolysates was enhanced through the Maillard reaction. The optimized processing conditions for producing peanut meal Maillard reaction products (MRPs) with flavor enhancement were determined as a processing temperature of 115 °C, a processing time of 35 min, an initial pH of 7, and an initial xylose concentration of 1% (w/v). The anti-oxidative activities of peanut meal hydrolysates and peanut meal hydrolysate MRPs were compared via the methods of DPPH radical scavenging activity, hydroxyl radical scavenging radical activity, and lipid peroxidation inhabitation. All these 3 methods confirmed the enhanced anti-oxidative activity of peanut meal hydrolysates after the Maillard reaction. Gas chromatography-mass spectrometry (GC-MS) analysis determined that the reason for this enhancement was due to an increased percentage of anti-oxidative compounds, mainly phenolic compounds (from 70.61% to 92.39%), along with other compounds such as Propylthiouracil, hexahydropyrrolo [1,2-a]pyrazine-1,4-dione, and butyric acid.
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