2015 29 1 0063 ~ 0069 Journal of Nuclear Agricultural Sciences 63 1000-8551 2015 01-0063-07 ph Maillard 1 1 2 2 2 2 2 1 400067 2 / 100193 ph Maillard MRPs maillard reaction products ph ph 5 7 9 100. 11 100. 01 104. 55 mg ml - 1 2 ph 9 2. 3 1. 39kDa 2. 95kDa 1. 04kDa ph 7 1. 7 ph MRPs ph 7 1. 6 ph 9 ph Maillard MRPs MRPs Maillard ph DOI 10. 11869 /j. issn. 100-8551. 2015. 01. 0063 Maillard MRPs Maillard 1 Maillard Maillard MRPs Maillard 2 3 7-9 Maillard ph ph 5 7 9 3 2 MRPs Maillard 3 MRPs ph MRPs MRPs MRPs Sun 4 MRPs 5 Morales 6 2014-03-07 2014-09-16 31401623 010S2012ZR0302 E-mail 023tch@ 163. com Email dr_zch@ 163. com
64 29 1 1. 1 5% TCA 1. 2mL 540nm 42% 120U mg - 1 20 U mg - 1 G-250 1. 3. 5 Church 11 OPA 1. 2 SHA - B 50μL 340nm LDZX-5OKBS LXJ-IIB 1. 3. 6 GB /T 9695. 31 21 2. 5 16cm Y = 128. 16X + PHS - 3C ph 1. 1879 R 2 = 0. 9966 X Y T6 PEN3 Airsense Agilent 6410 1. 3 1. 3. 1 SEC 22 MRPs 3 Brix = 42% 40 2h 100 100mM ph 6. 8 10min 1. 5% w / 1mL min - 1 30 10uL w 40 2h 100 Y = 6. 6703-0. 4979X R 2 = 10min 4 700r min - 1 0. 98 X min Y 2% w /w 280nm Maillard ph 6mol L NaOH - 1 ph 5 7 9 105 90min 18min 3 12-20 1. 3. 2 ph ph ph ph ph 6. 8 9 60s 10 1. 3. 3 20 420nm Abs 420nm Maillard 1. 3. 4 10 3 MRPs ± Y = 11. 824X - 0. 001 9 R 2 = 0. 995 6 X Y 10% 10min 50ml Y = 0. 4514X - 0. 0114 R 2 = 0. 9949 X Y 1mL 470nm 1. 3. 7 1 3 w /w 6mol L - 1 NaOH ph 6. 8 1. 5% w /w 0. 1-1 000kDa 1. 3. 8 PEN3 10 600mL min - 1 50 20min 1. 3. 9 SPSS 19. 0 Origin8. 0
1 ph Maillard 65 2 2. 1 ph ph 90min 72min 39. 92% 1 3 ph p < 0. 05 Kim 15 ph ph 5 ph Abs 420nm 18min ph 7 ph 9 ph 0. 53 0. 28 ph 72min Maillard ph 0. 1 0. 08 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 < 0. 05 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 2. 3 1 Maillard 2 MRPs 13 1 ph ph 9 MRPs
66 29 Compound ph ph Value 1 Table 1 Changes of peptide and total free amino acids content / mg ml - 1 Time /min 0 18 36 54 72 90 5 90. 36 ± 0 d 101. 89 ± 0. 42 ab 103. 95 ± 0. 83 a 98. 34 ± 0. 42 c 101. 59 ± 1. 56 b 100. 11 ± 0. 42 bc Peptides 7 98. 04 ± 0 c 105. 43 ± 0. 42 a 106. 91 ± 1. 56 a 100. 7 ± 0. 42 b 104. 84 ± 0. 42 a 100. 01 ± 0. 9 bc 9 106. 62 ± 0. 42 a 106. 32 ± 0. 84 a 105. 73 ± 0 a 102. 58 ± 0. 9 b 106. 32 ± 0. 84 a 104. 55 ± 1. 56 ab 5 30. 12 ± 0. 8 a 27 ± 0. 41 b 29. 3 ± 0. 32 a 27. 57 ± 0. 64 b 30. 2 ± 0. 73 a 30. 0 ± 0. 67 a Amino acids 7 30. 62 ± 0. 22 b 31. 3 ± 0. 36 ab 30. 3 ± 0. 96 b 32. 67 ± 0. 77 a 30. 4 ± 1. 56 b 31. 7 ± 0. 61 ab 9 27. 24 ± 0. 97 a 25. 8 ± 0. 45 ab 25. 5 ± 0. 68 ab 24. 74 ± 0. 74 b 25. 4 ± 0. 92 ab 24. 2 ± 1. 26 b p < 0. 05 Note Different letters in the same row indicated significant difference at 5% level. ph 9 10. 38mg ml - 1 1 - - 1 - - 2 - Amadori 2 3 - ph 5 Amadori Maillard ph 9 Amadori 1 2 - ph 7 36min ph 1. 2mg ml - 1 Maillard 13 Amadori ph 16 r = 0. 841 p < 0. 05 MRPs ph 5 r = - 0. 874 p < 0. 05 ph ph 5 ph 7 Maillard 2. 4 Maillard 3 3 MRPs Fig. 3 Changes of total sugar content ph 9 ph r = 0. 847 p < 0. 05 2. 5 MRPs r = 0. 96 p < 0. 01 Y = 6. 6703-0. 4979X R 2 = 0. 98 14. 56% Laroque 16 X min Y ph 9 MRPs 15 90min ph
1 ph Maillard 67 MRPs 4 Maillard MRPs 13 4 280nm ph MRPs 3 ph 5 3 12. 19 12. 67 13. 17min 3. 98 2. 30 1. 29kDa ph 7 2 ph 5 ph 5 ph 9 ph 2. 3 1. 39kDa 2. 95kDa 4 1. 04kDa 3. 93kDa Fig. 4 Changes of MW of MRPs ph 9 MRPs Abs 420nm ph Maillard P1 P2 83. 41% 16. 14% ph 5 ph 9 P1 P2 ph 7 2. 6 P1 P2 12 5 - B 5 - B 2 X 1 P1 Y 7 9 P2 Maillard 50s 57s ph Maillard 90min ph ph 5 2 5 ph 5 ph 9 P2 5 - A 90min ph 7 5-2 - 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
68 29-4 - 14 ph 7 ph 9 H 2 S S 3 - - 2 - Maillard MRPs H 2 S ph ph 7 7 9 ph 7 17 ph 7 ph ph 9 H 2 S 5 ph 9 3 2 3 7 9 Trends in Food Science & Technology 2001 11 9 /10 Maillard 2 ph 5 7 9 3 J. 2013 27 5 629-634 MRPs 3 MRPs ph 9 J 2013 29 8 1872-1877 18 ph ph 7 ph 19 properties of cantonese sausages J. Meat Science - ph MRPs 276-282 ph ph 5 J. 2010 39 5 42-47 ph reaction in heated casein /sugar solutions color formation ph 7 Journal 1998 8 10 /11 907-915 17 ph 7 7 J. 2014 9 216 ph 7 MRPs GC - MS 42. 86% Enzymatic Hydrolysis on the Extracts J MRPs 157 339-346 ACE 9 J 2013 32 6 661-667 4 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. 364-367.. 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 2010 86 2. 6 Morales F J Martinus A J S V B. A study on advanced Maillard J. Dairy. 14 6 213-8 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 2014... J. 2005 26 7 169-171 10 11 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 66 6 1219-1227 12 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
Journal of Nuclear Agricultural Sciences 2015 29 1 0063 ~ 0069 69 2012 26 2 564-570 13 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 2010 120 4 967-972 14 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 2007 55 4 1552-1556 15 Kim J S Lee Y S. Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths J. Food Chemistry 2009 116 4 846-853 16 Laroque D Inisan C Berger C Vouland Dufossé L Guérard F. 2008 18. ph J. 2013 22 106-115 19. ph J. 2009 4 122-155 20 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 2013 141 4 3837-3845 21. GB /T 9695. 31 2008 S. 2008 Kinetic study on the Maillard reaction. consideration of sugar 22. reactivity J. Food Chemistry 2008 111 4 1032-1042 J. 2009 17. M. 44 2 140-142 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 400067 2 Comprehensive Key Laboratory of Agro-Products Processing Ministry of Agriculture / Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 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 100. 11 100 01 and 104. 55mg ml - 1 respectively. There were not peaks of 2. 3 1. 39 kda but 2. 95 1. 04 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