Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions-Reference-Cited by-同舟云学术

Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

Published:2021 Issue:45 Volume:11 Page:27772-27781
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Furong¹²^ORCID,Shen Hailiang³⁴,Yang Xi¹²,Liu Ting¹²,Yang Yali¹²,Zhou Xueru¹²,Zhao Pengtao¹²,Guo Yurong¹²^ORCID

Affiliation:

1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Campus Chang'an, No. 620, West Chang'an Avenue, Chang'an District, Xi'an 710119, PR China

2. National Research and Development Center of Apple Processing Technology, PR China

3. Citrus Research Institute, Southwest University, Chongqing, PR China

4. Citrus Research Institute, Chinese Academy of Agricultural Science, Chongqing, PR China

Abstract

Exploring the effect of heating temperature and time on the formation of pyrazines; revealing the potential roles of FAAs and hydrolyzed sunflower seed peptides in the Maillard reaction model.

Funder

National Natural Science Foundation of China

Shaanxi Normal University

Ministry of Education of the People's Republic of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA05140G

Reference39 articles.

1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems