Cargando…

Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System

In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluat...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ye, Yongkang, Dai, Shengquan, Zhang, Hongyan, He, Shudong, Hu, Wanwan, Cao, Xiaodong, Wei, Zhaojun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655089/ https://www.ncbi.nlm.nih.gov/pubmed/36364060 http://dx.doi.org/10.3390/molecules27217236

Ejemplares similares

Preparation of meaty flavor additive from soybean meal through the Maillard reaction
por: Huang, Xianhui, et al.
Publicado: (2023)

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
por: Ma, Gang, et al.
Publicado: (2022)

Urethral Duplication with Two Hypospadic Meati—An Unusual Variant
por: Davidson, Joseph Rutherford, et al.
Publicado: (2016)

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals
por: Ni, Zhi-Jing, et al.
Publicado: (2021)

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS
por: Weng, Zebin, et al.
Publicado: (2021)

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products
por: Hu, Long-Teng, et al.
Publicado: (2021)

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
por: Xin, Ran, et al.
Publicado: (2022)

Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
por: Liu, Hao, et al.
Publicado: (2023)

Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems
por: Yu, Hang, et al.
Publicado: (2018)

Insights into flavor and key influencing factors of Maillard reaction products: A recent update
por: Liu, Shuyun, et al.
Publicado: (2022)

The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation
por: Huang, Zhuofan, et al.
Publicado: (2023)

Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
por: Cui, Jingwei, et al.
Publicado: (2022)

Isolation and characterization of bacterial cellulose produced from soybean whey and soybean hydrolyzate
por: Liu, Xin, et al.
Publicado: (2023)

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
por: Chen, Xiao, et al.
Publicado: (2018)

Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar
por: Jiang, Suisui, et al.
Publicado: (2019)

Preparation and Characterization of Crosslinked Electrospun Gelatin Fabrics via Maillard Reactions
por: Dechojarassri, Duangkamol, et al.
Publicado: (2023)

Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment
por: Jin, Hua, et al.
Publicado: (2019)

Effects of dual-frequency slit ultrasound on the enzymolysis of high-concentration hydrolyzed feather meal: Biological activities and structural characteristics of hydrolysates
por: Hong, Chen, et al.
Publicado: (2022)

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
por: Li, Lei, et al.
Publicado: (2021)

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
por: Guo, Qing, et al.
Publicado: (2022)

New sources of soybean seed meal and oil composition traits identified through TILLING
por: Dierking, Emily C, et al.
Publicado: (2009)

Antibacterial Characteristics and Activity of Water-Soluble Chitosan Derivatives Prepared by the Maillard Reaction
por: Chung, Ying-Chien, et al.
Publicado: (2011)

Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction
por: Song, Yukang, et al.
Publicado: (2023)

Effect of Peony (Paeonia ostii) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation
por: Fu, Weiqi, et al.
Publicado: (2023)

Effects of isoquinoline alkaloids on apparent ileal digestibility of amino acids, acid hydrolyzed ether extract, and starch by young growing pigs fed corn-soybean meal diets
por: Rundle, Carly M, et al.
Publicado: (2020)

Anti-Inflammatory Effects of Mannanase-Hydrolyzed Copra Meal in a Porcine Model of Colitis
por: IBUKI, Masahisa, et al.
Publicado: (2014)

Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens
por: Guo, Shuangshuang, et al.
Publicado: (2020)

Net energy of corn, soybean meal and rapeseed meal in growing pigs
por: Li, Zhongchao, et al.
Publicado: (2017)

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review
por: Yang, Huijuan, et al.
Publicado: (2020)

Energy concentration and phosphorus digestibility in meat meal, fish meal, and soybean meal fed to pigs
por: Kong, Changsu, et al.
Publicado: (2021)

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism
por: Liu, Xuanting, et al.
Publicado: (2021)

Mechanisms by Which Fermented Soybean Meal and Soybean Meal Induced Enteritis in Marine Fish Juvenile Pearl Gentian Grouper
por: Zhang, Wei, et al.
Publicado: (2021)

Maillard Proteomics: Opening New Pages
por: Soboleva, Alena, et al.
Publicado: (2017)

Determination of the Nutritional Value of Diet Containing Bacillus subtilis Hydrolyzed Feather Meal in Adult Dogs
por: Machado, Geruza Silveira, et al.
Publicado: (2021)

Hepatopancreas-Intestinal Health in Grass Carp (Ctenopharyngodon idella) Fed with Hydrolyzable Tannin or Rapeseed Meal
por: Yao, Jingting, et al.
Publicado: (2022)

Broiler Age Influences the Apparent Metabolizable Energy of Soybean Meal and Canola Meal
por: Khalil, Mahmoud M., et al.
Publicado: (2023)

Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils
por: Peres, Fátima, et al.
Publicado: (2023)

Application of the Products from the Maillard Reaction of Polyglutamic Acid and Glucose to Prepare Colored and Bioactive Silk
por: Zhang, Wen, et al.
Publicado: (2018)

Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil
por: Mendez-Encinas, Mayra A., et al.
Publicado: (2020)

Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
por: Li, Zhiyu, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_psf6au0b8oduim1r9netru8eb1