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Levels of important factors in BBME hydrolysate Maillard reaction products (MRPs) using orthogonal test
| Factors key | Factors | Level | ||
|---|---|---|---|---|
| 1 | 2 | 3 | ||
| A | Temperature (°C) | 100 | 110 | 120 |
| B | Time (min) | 60 | 70 | 80 |
| C | Xylose (%) | 1.5 | 2 | 2.5 |
| D | Cysteine (HCl) (%) | 1 | 1.5 | 2 |
| C | Vitamin B1 (%) | 1 | 1.2 | 1.4 |
| F | HVP (%) | 4 | 6 | 8 |
| G | Sample/liquid ratio | 1:0 | 1:1 | 1:2 |
HVP hydrolyzed vegetable protein
