Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal

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dc.authorid0000-0001-9967-5486en_US
dc.contributor.authorYıltırak, Süleyman
dc.contributor.authorKocadağlı, Tolgahan
dc.contributor.authorEvrim Çelik, Ecem
dc.contributor.authorÖzkaynak Kanmaz, Evrim
dc.contributor.authorGökmen, Vural
dc.date.accessioned2022-05-17T12:01:05Z
dc.date.available2022-05-17T12:01:05Z
dc.date.issued2022
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and ?-dicarbonyl compounds as intermediates were monitored during heating native and sprouted wholemeals, as well as during heating of yeast and sourdough fermented native and sprouted wholemeals. Sprouting increased the concentration of all MR products because of an increase in reducing sugar concentrations. Although reducing sugars were lowered due to their consumption by yeasts, fermentation did not lower the furosine concentration. Sourdough fermentation unexpectedly increased furosine because the low pH caused glucose release from polysaccharides. Glyoxal, methylglyoxal and diacetyl were found to be formed as metabolites during yeast and sourdough fermentation. Another factor affecting the MR in sprouted/fermented wholemeals was revealed to be the increased amount of total free amino acids that compete with bound lysine to react with reducing sugars.
dc.identifier.citationYıltırak, S., Kocadağlı, T., Çelik, E. E., Kanmaz, E. Ö., & Gökmen, V. (2022). Effects of Sprouting and Fermentation on the Formation of Maillard Reaction Products in Different Cereals Heated as Wholemeal. Food Chemistry, 133075.en_US
dc.identifier.doi10.1016/j.foodchem.2022.133075
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/11494/3826
dc.identifier.volume398en_US
dc.indekslendigikaynakScopus
dc.institutionauthorÖzkaynak Kanmaz, Evrim
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSprouted grainsen_US
dc.subjectWholemealen_US
dc.subjectThermal processingen_US
dc.subjectMaillard reactionen_US
dc.subjectEarly glycationen_US
dc.subjectAdvanced glycationen_US
dc.subjectα-Dicarbonyl compoundsen_US
dc.titleEffects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemealen_US
dc.typeArticle

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