Preparation of meaty flavor additive from soybean meal through the Maillard reaction

Abstract

Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC–MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.

Keywords

• Magnetic immobilized enzyme
• Soybean meal
• Enzymatic hydrolysate
• Maillard reaction