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Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate
Author(s) -
Zhang Yongsheng,
Ma Yuan,
Ahmed Zaheer,
Geng Weitao,
Tang Wei,
Liu Yuan,
Jin Huihui,
Jiang Fang,
Wang Jinju,
Wang Yanping
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14122
Subject(s) - umami , hydrolysate , maillard reaction , chemistry , flavour , taste , ultrafiltration (renal) , chromatography , size exclusion chromatography , molecular mass , peptide , food science , biochemistry , enzyme , hydrolysis
Summary The Maillard reaction products (MRPs) from chicken protein hydrolysate were demonstrated to have intense umami and kokumi‐enhancing effects. To find the main flavour‐enhancing compounds in the chicken protein hydrolysate, the fractions with different molecular weights were obtained by ultrafitration. The evaluation of taste characteristics revealed that the fractions with molecular weights ranging from 1000 to 5000 Da predominantly contributed to the umami and kokumi‐enhancing effects. After further purification by using ultrafiltration, gel filtration chromatography, and ultra‐high performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS) in combination with sensory evaluation, three peptides were identified, an octapeptide (WVNEEDHL), a nonapeptide (NSLEGEFKG) and a decapeptide (KDLFDPVIQD). Sensory evaluation results showed that all three peptides could significantly enhance the meat flavour, umami taste and thickness of the chicken powder solution. The results indicate that the peptides have potential application as effective chicken flavour‐enhancing ingredients in the food industry.