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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

(2019) FOOD CHEMISTRY. 278. p.533-544
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Abstract
The generation of pyrazines in model systems containing enzymatically hydrolyzed whey protein under dry heating conditions was studied. Pyrazines are important Maillard flavor compounds. Hydrolysates, obtained with different peptidases (pepsine, chymosine, thermolysin and a non-specific peptidase from Aspergillus melleus), contained a varying peptide profile and free amino acid content. The impact of each hydrolysate on the generation of flavor volatiles was measured by HS-SPME-GC/MS. The presence of oligopeptides had an enhancing role on the generation of pyrazines while, in contrast, free amino acids contributed to a lesser extent in pyrazine formation, except in the hydrolysate using the non-specific peptidase because of its high free amino acid content. Typically, 2,5(6)-dimethylpyrazine was the most abundant pyrazine found, although in the chymotripsine hydrolysate also other pyrazines were dominant. The hydrolysate obtained from the non-specific peptidase contained a larger variety of pyrazines, including the typical Strecker aldehydes originating from specific amino acids. This study demonstrates that oligopeptides are important Maillard flavor precursors.
Keywords
Peptides, Whey protein hydrolysates, Maillard reaction, Pyrazines, HS-SPME-GC/MS, GPLC, AROMA COMPOUNDS, AMINO-ACIDS, THERMAL-DEGRADATION, SUGAR, PEPTIDES, CYSTEINE, FRAGMENTATION, GLUCOSE, CHEESE, PEANUT

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MLA
Scalone, Gustavo Luis, et al. “Impact of Different Enzymatic Hydrolysates of Whey Protein on the Formation of Pyrazines in Maillard Model Systems.” FOOD CHEMISTRY, vol. 278, 2019, pp. 533–44, doi:10.1016/j.foodchem.2018.11.088.
APA
Scalone, G. L., Lamichhane, P., Cucu, T., De Kimpe, N., & De Meulenaer, B. (2019). Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems. FOOD CHEMISTRY, 278, 533–544. https://doi.org/10.1016/j.foodchem.2018.11.088
Chicago author-date
Scalone, Gustavo Luis, Prabin Lamichhane, Tatiana Cucu, Norbert De Kimpe, and Bruno De Meulenaer. 2019. “Impact of Different Enzymatic Hydrolysates of Whey Protein on the Formation of Pyrazines in Maillard Model Systems.” FOOD CHEMISTRY 278: 533–44. https://doi.org/10.1016/j.foodchem.2018.11.088.
Chicago author-date (all authors)
Scalone, Gustavo Luis, Prabin Lamichhane, Tatiana Cucu, Norbert De Kimpe, and Bruno De Meulenaer. 2019. “Impact of Different Enzymatic Hydrolysates of Whey Protein on the Formation of Pyrazines in Maillard Model Systems.” FOOD CHEMISTRY 278: 533–544. doi:10.1016/j.foodchem.2018.11.088.
Vancouver
1.
Scalone GL, Lamichhane P, Cucu T, De Kimpe N, De Meulenaer B. Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems. FOOD CHEMISTRY. 2019;278:533–44.
IEEE
[1]
G. L. Scalone, P. Lamichhane, T. Cucu, N. De Kimpe, and B. De Meulenaer, “Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems,” FOOD CHEMISTRY, vol. 278, pp. 533–544, 2019.
@article{8621282,
  abstract     = {{The generation of pyrazines in model systems containing enzymatically hydrolyzed whey protein under dry heating conditions was studied. Pyrazines are important Maillard flavor compounds. Hydrolysates, obtained with different peptidases (pepsine, chymosine, thermolysin and a non-specific peptidase from Aspergillus melleus), contained a varying peptide profile and free amino acid content. The impact of each hydrolysate on the generation of flavor volatiles was measured by HS-SPME-GC/MS. The presence of oligopeptides had an enhancing role on the generation of pyrazines while, in contrast, free amino acids contributed to a lesser extent in pyrazine formation, except in the hydrolysate using the non-specific peptidase because of its high free amino acid content. Typically, 2,5(6)-dimethylpyrazine was the most abundant pyrazine found, although in the chymotripsine hydrolysate also other pyrazines were dominant. The hydrolysate obtained from the non-specific peptidase contained a larger variety of pyrazines, including the typical Strecker aldehydes originating from specific amino acids. This study demonstrates that oligopeptides are important Maillard flavor precursors.}},
  author       = {{Scalone, Gustavo Luis and Lamichhane, Prabin and Cucu, Tatiana and De Kimpe, Norbert and De Meulenaer, Bruno}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Peptides,Whey protein hydrolysates,Maillard reaction,Pyrazines,HS-SPME-GC/MS,GPLC,AROMA COMPOUNDS,AMINO-ACIDS,THERMAL-DEGRADATION,SUGAR,PEPTIDES,CYSTEINE,FRAGMENTATION,GLUCOSE,CHEESE,PEANUT}},
  language     = {{eng}},
  pages        = {{533--544}},
  title        = {{Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems}},
  url          = {{http://dx.doi.org/10.1016/j.foodchem.2018.11.088}},
  volume       = {{278}},
  year         = {{2019}},
}

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