Ni, Zhi-Jing published the artcileEffects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals, Computed Properties of 1468-83-3, the main research area is sugar flavor antioxidant property Maillard reaction camellia seed meal; Antioxidant; Camellia seed meal; Maillard reaction; Maillard reaction products; Protein structure.
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, IR spectroscopy, and gas chromatog.-mass spectrometry. Not only the change of amino acid content in MRPs, but also the antioxidant capacity of MRPs and the antioxidant capacity after in vitro digestion were determined Our result showed that the ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level.
Food Chemistry: X published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical Study). 1468-83-3 belongs to class benzothiophene, name is 3-Acetylthiophene, and the molecular formula is C6H6OS, Computed Properties of 1468-83-3.
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem