ph Maillard MRPs maillard reaction products Maillard ph kDa Maillard Maillard DOI /j. issn

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1 ~ 0069 Journal of Nuclear Agricultural Sciences ph Maillard / ph Maillard MRPs maillard reaction products ph ph mg ml ph kDa 2. 95kDa 1. 04kDa ph ph MRPs ph ph 9 ph Maillard MRPs MRPs Maillard ph DOI /j. issn Maillard MRPs Maillard 1 Maillard Maillard MRPs Maillard Maillard ph ph MRPs Maillard 3 MRPs ph MRPs MRPs MRPs Sun 4 MRPs 5 Morales S2012ZR tch@ 163. com dr_zch@ 163. com

2 % TCA 1. 2mL 540nm 42% 120U mg U mg - 1 G Church 11 OPA 1. 2 SHA - B 50μL 340nm LDZX-5OKBS LXJ-IIB GB /T cm Y = X + PHS - 3C ph R 2 = X Y T6 PEN3 Airsense Agilent SEC 22 MRPs 3 Brix = 42% 40 2h mM ph min 1. 5% w / 1mL min uL w 40 2h 100 Y = X R 2 = 10min 4 700r min X min Y 2% w /w 280nm Maillard ph 6mol L NaOH - 1 ph min 18min ph ph ph ph ph s nm Abs 420nm Maillard MRPs ± Y = X R 2 = X Y 10% 10min 50ml Y = X R 2 = X Y 1mL 470nm w /w 6mol L - 1 NaOH ph % w /w kDa PEN mL min min SPSS Origin8. 0

3 1 ph Maillard ph ph 90min 72min % 1 3 ph p < Kim 15 ph ph 5 ph Abs 420nm 18min ph 7 ph 9 ph ph 72min Maillard ph Maillard ph Amadori ph 13 ph Maillard ph ph 9 14 ph 9 ph ph 7 H 2 S ph ph 14 ph 7 ph 9 Maillard ph Maillard 2 ph MRPs ph 5 ph 7 ph 9 ph p < Note Different letters on the histograms of same ph values indicated significant difference at 5% level. 2 Fig. 2 Changes of absorbance of MRPs ph B = A - A 0 B ph A A 0 Note B = A - A0 where B the value of the changes in ph value A the measured ph value of MRPs A0 the initial ph Fig. 1 1 value of MRPs. ph Changes in ph value 2. 2 MRPs Abs 420nm Maillard 36min ph 5 ph 7 MRPs Abs 420nm Maillard 2 MRPs 13 1 ph ph 9 MRPs

4 66 29 Compound ph ph Value 1 Table 1 Changes of peptide and total free amino acids content / mg ml - 1 Time /min ± 0 d ± ab ± a ± c ± b ± bc Peptides ± 0 c ± a ± a ± b ± a ± 0. 9 bc ± a ± a ± 0 a ± 0. 9 b ± a ± ab ± 0. 8 a 27 ± b ± a ± b ± a ± a Amino acids ± b ± ab ± b ± a ± b ± ab ± a ± ab ± ab ± b ± ab ± b p < Note Different letters in the same row indicated significant difference at 5% level. ph mg ml Amadori ph 5 Amadori Maillard ph 9 Amadori ph 7 36min ph 1. 2mg ml - 1 Maillard 13 Amadori ph 16 r = p < MRPs ph 5 r = p < ph ph 5 ph 7 Maillard 2. 4 Maillard 3 3 MRPs Fig. 3 Changes of total sugar content ph 9 ph r = p < MRPs r = p < Y = X R 2 = % Laroque 16 X min Y ph 9 MRPs 15 90min ph

5 1 ph Maillard 67 MRPs 4 Maillard MRPs nm ph MRPs 3 ph min kDa ph 7 2 ph 5 ph 5 ph 9 ph kDa 2. 95kDa kDa 3. 93kDa Fig. 4 Changes of MW of MRPs ph 9 MRPs Abs 420nm ph Maillard P1 P % % ph 5 ph 9 P1 P2 ph P1 P B 5 - B 2 X 1 P1 Y 7 9 P2 Maillard 50s 57s ph Maillard 90min ph ph ph 5 ph 9 P2 5 - A 90min ph A MRPs B MRPs Note PCA of volatile flavor components from MRPs B Rcolar charactor of volatile flavor components from MRPs Fig. 5 5 MRPs Analysis of volatile flavor components from MRPs

6 ph 7 ph 9 H 2 S S Maillard MRPs H 2 S ph ph ph 7 17 ph 7 ph ph 9 H 2 S 5 ph Trends in Food Science & Technology /10 Maillard 2 ph J MRPs 3 MRPs ph 9 J ph ph 7 ph 19 properties of cantonese sausages J. Meat Science - ph MRPs ph ph 5 J ph reaction in heated casein /sugar solutions color formation ph 7 Journal / ph 7 7 J ph 7 MRPs GC - MS % Enzymatic Hydrolysis on the Extracts J MRPs ACE 9 J ph 1983 Maillard MRPs ph 5 ph 7 MRPs 1 Sara I F S M Wim M F J Martinus A J S V B. A review of Maillard reaction in food and implications to kinetic modelling J Maillard. 4 Sun W Z Zhao M M Cui C Zhao Q Z Yang B. Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant textural and sensory Morales F J Martinus A J S V B. A study on advanced Maillard J. Dairy Dong X B Li X Zhang C H Wang J Z Tang C H Sun H M Jia W Li Y Chen L L. Development of a Novel Method for Hot - pressure Extraction of Protein From Chicken Bone and the Effect of. Food Chemistry J Church F C Swaisgood H E Porter D H Catignanl G L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins J. Dairy Science Liu M Han X M Tu K Pan L Q Tu J Tang L Liu P Zhan G Zhong Q D Xiong Z H. Application of electronic nose in chinese spirits quality control and flavour assessment J. Food Control

7 Journal of Nuclear Agricultural Sciences ~ Lan X H Liu P Xia S Q Jia C S Mukunzi D Zhang X M Xia W S Tian H X Xiao Z B. Temperature effect on the non - volatile compounds of Maillard reaction products derived from xylose soybean peptide system further insights into thermal degradation and cross - linking J. Food Chemistry Cerny C Briffod M. Effect of ph on the Maillard reaction of 13 C 5 xylose cysteine and thiamin J. Journal of Agricultural and Food Chemistry Kim J S Lee Y S. Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths J. Food Chemistry Laroque D Inisan C Berger C Vouland Dufossé L Guérard F ph J ph J Jiang Z M Wang L Z Wu W Wang Y. Biological activities and physicochemical properties of Maillard reaction products in sugar - bovine casein peptide model systems J. Food Chemistry GB /T S Kinetic study on the Maillard reaction. consideration of sugar 22. reactivity J. Food Chemistry J M Characteristics ofmaillard Reaction Products From the Enzymatic Hydrolysate of the Chicken Bone Extract as Influenced by ph TANG Chunhong 1 HU Li 1 2 WANG Jinzhi 2 ZHANG Chunhui 2 SUN Hongmei 2 LI Xia 2 1 College of Environmental and Biological Engineering Chongqing Technology and Business University Chongqing Comprehensive Key Laboratory of Agro-Products Processing Ministry of Agriculture / Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences Beijing Abstract The influence of different initial ph on the characteristics of Maillard reaction productions MRPs with the thermal reaction was studied by using a system with the enzymatic hydrolysate of the chicken bone extract xylose cysteine and thiamin. The ph the formation of intermediate products browning peptide content total free amino acid and total sugar content were analyzed and molecular weight distribution and volatile flavor composition were analyzed by qualitative analysis. The study found that the content of total free amino acid and total sugar were influenced differently by the initial ph in each system. The peptide content of the final product of ph 5 ph 7 and ph 9 systems were and mg ml - 1 respectively. There were not peaks of kda but kda in molecular weight distribution analysis of the MRPs of ph 9 systems compared with the other two systems and the browning of ph 9 system was 1. 7 times that of ph 7 system. With the increasing of ph value the volatile flavor compounds changed the response value of sulphur - organic of ph 7 system was approximately 1. 6 times that of the other two systems and the response value of nitrogen oxides of ph 9 system was maximum in each system. In conclusion the influence of the initial ph on the Maillard reaction mechanism was different it led to different changes of the chemical components of MRPs with the thermal reaction in each system. Keywords the enzymatic hydrolysate of chicken bone extract maillard reaction ph chemical composition