Improvement of sensory attribute and antioxidant property of mung bean peptides by Maillard reaction

Name: Sarocha Sapcharoen

Organization : King Mongkut's University of Technology North Bangkok. Faculty of Applied Science

Name: Nachomkamon Saengsuk

Organization : King Mongkut's Institute of Technology Ladkrabang. School of Food Industry

Name: Natta Laohakunjit

Organization : King Mongkut's University of Technology Thonburi. School of Bioresources and Technology

Name: Chanikan Sonklin

Organization : King Mongkut's University of Technology North Bangkok. Faculty of Applied Science

Email : chanikan.s@sci.kmutnb.ac.th

LCSH: Mung bean -- Analysis

LCSH: Maillard reaction

LCSH: Peptides -- Effect of habitat modification on

Abstract: At present, plant-based proteins are rising in popularity in food protein consumption. The high protein content of 70% in mungbean meal renders it a compelling protein source for a flavoring agent. This study aimed to improve sensory attributes and antioxidant activity of mungbean peptides. Mungbean peptides were separated based on different molecular weights (P1 = >10 kDa, P2 = 5-10 kDa, P3 = 1-5 kDa, and P4 = <1 kDa) and were reacted with reducing sugar as glucose and ribose under a thermal process (Maillard reaction). The sensory characteristics of all samples were determined by quantitative descriptive analysis (QDA) with 5-point scoring (1-5). Results showed that Maillard reaction products from P4 peptides reacting with ribose (R-P4) contributed to a higher score of sensory perception than its original peptides and all peptides reacting with glucose. The flavor characteristics of R-P4 possessed a high intensity of overall acceptance (3.6), meaty flavor (3.4), sweet flavor (4.2), and umami (3.2). In addition, R-P4 inhibited DPPH and hydroxyl radical scavenging activity with 290 μmol TE/g and 79.80%, respectively. The chemical structure change of Maillard reaction products was explored by Fourier Transform Infrared Spectroscopy (FTIR). The functional group of ribose and amino acid bonding was detected after the reaction. The absorption peak of the amino groups of peptides bound to the carbonyl groups of reducing sugar was found in the observed peak at 1646 cm -1. Therefore, the Maillard reaction product of mung bean meal peptide might be an alternative to a plant-based flavoring agent

King Mongkut's University of Technology North Bangkok. Central Library

Address: BANGKOK

Email: library@kmutnb.ac.th

Created: 2024

Modified: 2024-12-02

Issued: 2024-12-02

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BibliograpyCitation : In Kasetsart University. Faculty of Science. The Pure and Applied Chemistry International Conference 2024 (PACCON 2024) (pp.470-475). Bangkok : Kasetsart University, 2024

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