Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

Ding, Yicheng; Yan, Chen; Dai, Wangli; Wang, Yanbo; Liu, Shulai; Zheng, Renchao; Zhou, Xuxia

doi:10.1186/s40643-023-00714-8

Bioresources and Bioprocessing

Table 1 Change in free amino acid contents as a function of cysteine

From: Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

Items		Free amino acid contents (g/100 g)
Items		F	A	B	C	D	E
1	Asp	0.034 ± 0.01^a	0.0485 ± 0.05^a	0.06 ± 0.03^a	0.064 ± 0.01^a	0.050 ± 0.02^a	0.050 ± 0.02^a
2	Glu	0.156 ± 0.013^c	0.236 ± 0.03^ab	0.245 ± 0.02^a	0.247 ± 0.01^a	0.237 ± 0.03^a	0.227 ± 0.03^b
	TUFAA	0.190 ± 0.012^d	0.284 ± 0.08^bc	0.305 ± 0.05^a	0.311 ± 0.02^a	0.287 ± 0.01^ab	0.276 ± 0.05^c
1	Thr	0.030 ± 0.03^b	0.10 ± 0.04^a	0.096 ± 0.02^a	0.099 ± 0.01^a	0.096 ± 0.02^a	0.095 ± 0.02^a
2	Ser	0.020 ± 0.03^d	0.164 ± 0.04^b	0.155 ± 0.002^a	0.171 ± 0.001^bc	0.159 ± 0.004^c	0.156 ± 0.002^c
3	Pro	0.145 ± 0.05^e	0.154 ± 0.01^e	0.230 ± 0.02^d	0.364 ± 0.01^c	0.586 ± 0.04^b	0.809 ± 0.04^a
4	Gly	1.33 ± 0.02^ab	1.312 ± 0.03^ab	1.362 ± 0.016^a	1.350 ± 0.03^a	1.351 ± 0.014^a	1.272 ± 0.002^b
5	Ala	0.250 ± 0.005^a	0.134 ± 0.002^b	0.114 ± 0.002^c	0.105 ± 0.02^d	0.108 ± 0.003^cd	0.092 ± 0.004^e
	TSFAA	1.776 ± 0.02^f	1.863 ± 0.03^e	1.956 ± 0.02^d	2.085 ± 0.03^c	2.299 ± 0.008^b	2.424 ± 0.005^a
1	Val	0.214 ± 0.002^a	0.121 ± 0.009^b	0.122 ± 0.002^b	0.115 ± 0.004^b	0.111 ± 0.0053^b	0.112 ± 0.001^b
2	Ile	0.217 ± 0.01^b	0.296 ± 0.006^a	0.208 ± 0.01^b	0.206 ± 0.009^b	0.172 ± 0.001^c	0.16 ± 0.002^c
3	Leu	0.52 ± 0.004^a	0.355 ± 0.02^bc	0.3315 ± 0.01^c	0.339 ± 0.009^bc	0.339 ± 0.001^bc	0.366 ± 0.002^b
4	Tyr	0.743 ± 0.01^a	0.517 ± 0.03^b	0.550 ± 0.002^b	0.519 ± 0.01^b	0.447 ± 0.009^c	0.511 ± 0.007^b
5	Phe	0.582 ± 0.01^a	0.451 ± 0.002^b	0.462 ± 0.004^b	0.480 ± 0.002^b	0.520 ± 0.002^ab	0.477 ± 0.07^b
6	His	0.047 ± 0.004^c	0.103 ± 0.001^a	0.096 ± 0.001^a	0.081 ± 0.002^b	0.083 ± 0.001^b	0.096 ± 0.01^a
7	Lys	0.151 ± 0.002^d	0.212 ± 0.004^b	0.24 ± 0.001^a	0.245 ± 0.002^a	0.145 ± 0.001^e	0.180 ± 0.001^c
8	Arg	0.019 ± 0.002^f	0.135 ± 0.002^e	0.144 ± 0.001^d	0.167 ± 0.003^c	0.181 ± 0.001^b	0.19 ± 0.001^a
	TBFAA	2.450 ± 0.07^a	2.186 ± 0.07^b	2.152 ± 0.002^b	2.150 ± 0.01^bc	1.997 ± 0.009^c	2.100 ± 0.07^bc
1	Met	0.282 ± 0.001^a	0.157 ± 0.002^b	0.146 ± 0.001^b	0.146 ± 0.002^b	0.148 ± 0.001^b	0.149 ± 0.01^b
2	Cystine	0.219 ± 0.007^b	0.19 ± 0.005^c	0.231 ± 0.002^a	0.255 ± 0.002^a	0.214 ± 0.004^b	0.215 ± 0.002^b
	TFAA	4.958 ± 0.04^e	4.680 ± 0.10^de	4.790 ± 0.03^d	4.926 ± 0.04^c	4.943 ± 0.005^b	5.164 ± 0.10^a

F: samples without cysteine addition and heating, A: Maillard reaction products without cysteine addition, B: Maillard reaction products with 0.25% cysteine addition, C: Maillard reaction products with 0.5% cysteine addition, D: Maillard reaction products with 0.75% cysteine addition, E: Maillard reaction products with 1.0% cysteine addition
TUFAA total umami free amino acids, TSFAA total sweet free amino acids, TBFAA total bitter free amino acids
Results are mean ± standard deviation (n = 3). Values with different superscript lowercase letters in the same column mean differ significantly (p < 0.05)

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