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Characterization of umami compounds in bone meal hydrolysate
Author(s) -
Zhang Yin,
Ke Huan,
Bai Ting,
Chen Chang,
Guo Tianrong,
Mu Yunlong,
Li Hui,
Liao Wenlong,
Pan Zhongli,
Zhao Liming
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15751
Subject(s) - umami , hydrolysate , monosodium glutamate , taste , food science , chemistry , hydrolysis , meat and bone meal , bone meal , flavor , amino acid , glutamic acid , meal , electronic tongue , biochemistry , fish meal , biology , organic chemistry , raw material , fishery , fish <actinopterygii> , bran
The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides’ isolation identified six MSG‐like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG‐like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the flavourzyme hydrolysis. Practical Application The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding.