Preparation of Meaty Flavor Additive from Soybean Meal Through the Maillard Reaction
SSRN Electronic Journal（2023）
Abstract
•Meaty flavor additive was prepared from soybean meal hydrolysate and xylose through Maillard reaction.•Maillard products had strong flavor of meat.•There were 50 volatile flavor substances in Maillard reaction products.•Maillard products had good scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical.
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Key words
Magnetic immobilized enzyme,Soybean meal,Enzymatic hydrolysate,Maillard reaction
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