Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
| Autor: | Narayan Bhaskar, Tanaji G. Kudre, Siewe Fabrice Bruno |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Taste Antioxidant Monosodium glutamate medicine.medical_treatment 010401 analytical chemistry 04 agricultural and veterinary sciences Umami 040401 food science 01 natural sciences Hydrolysate 0104 chemical sciences Amino acid Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology chemistry Enzymatic hydrolysis medicine Original Article Food science Food Science |
| Zdroj: | Journal of Food Science and Technology. 56:1966-1977 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-03663-3 |
| Popis: | Effects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of the Labeo rohita head (LRH) protein hydrolysate was investigated. US and MW pretreatments increased the protein recovery, MSG-like amino acid and flavour 5′-nucleotide contents, equivalent umami concentration (EUC) and antioxidant activities of LRH protein hydrolysates significantly (p 0.05). The highest recovery yield of LRH protein hydrolysate (69.75%) was obtained with the MW pretreatment followed by the protamex hydrolysis, while the highest EUC (41.82 g monosodium glutamate (MSG)/kg) was yielded with the combination of the US pretreatment and the flavourzyme hydrolysis. These results indicate that US and MW pretreatments can help to enhance the recovery yield, umami taste compound content and antioxidant activities of the LRH protein hydrolysate. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03663-3) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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