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Access type: UnknownSubject: search.filters.subject.Maillard reaction

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    Influence of drying methods on isoflavones, soyasaponins, fatty acids, and aroma profiles in Thai fermented black soybean (thua nao)
    (2026-05-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Wu, Wei Yuan
    ;
    Wang, Huei Ju
    ;
    Chang, Hsin Jo
    Drying treatments significantly influenced non-volatile and volatile components in dried thua nao products. The effects of four drying methods, including natural sun drying (SUN), hot air oven drying (HOT), microwave vacuum drying (MIC), and vacuum oven drying (VAC), on isoflavone, soyasaponin, fatty acid, and aroma-active compound profiles were evaluated using mass spectrometry technique. The results showed that the profiles of isoflavones, soyasaponins, and aroma-active compounds were significantly affected by drying treatments, whereas fatty acid contents showed less pronounced differences. The SUN-treated samples contained higher levels of aroma-active compounds, while SUN treatment showed the greatest degradation of isoflavones and soyasaponins. In contrast, vacuum-based drying treatments (MIC and VAC) effectively preserved isoflavone, soyasaponin compounds but resulted in a loss of aroma-active compounds. The HOT treatment, as recommended drying method, provided both aroma-active compounds and retained isoflavones and soyasaponins. This research revealed the correlations among isoflavones, soyasaponins, and aroma components.
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    Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate
    (2024-11-01)
    Pomsang, Pachara
    ;
    Phumsombat, Putthapong
    ;
    Borompichaichartkul, Chaleeda
    This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.
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    Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation
    (2023-12-01)
    Sriket, Chodsana
    ;
    Kittiphattanabawon, Phanat
    ;
    Patil, Umesh
    ;
    Benjakul, Soottawat
    ;
    Senphan, Theeraphol
    In this study, we investigated the impact of lipid oxidation on the discoloration of Sawai (Pangasianodon hypophthalmus) lipids and proteins. Sawai microsomes, liposomes, and salt-soluble myofibrillar proteins were prepared and subjected to lipid oxidation process. The results revealed that the levels of thiobarbituric acid-reactive substances, yellowness (as indicated by b* values), and pyrrole compounds increased when Sawai liposomes and microsomes were oxidized using iron and ascorbate. Meanwhile, the levels of free amines decreased, particularly as the iron content (25∼100 μM) and incubation time (0∼20 h) increased. The impact of oxidized liposomes at different levels (1, 2, and 5%) on the salt-soluble Sawai myofibrillar proteins was also evaluated. The findings revealed that lipid oxidation products reduced the sulfhydryl content and increased the surface hydrophobicity and carbonyl content of the salt-soluble Sawai myofibrillar proteins. These results imply that the formation of yellow discoloration in Sawai muscle could be due to nonenzymatic browning reactions occurring between lipid oxidation products and amines in the muscle protein.
      3