Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract
YU Jiangyong, LI Xiaorui, LIU Guishan, WANG Zi, GUO Mei, JIN Weiyi, DONG Qi
1.School of Agriculture, Ningxia University, Yinchuan 750021, China; 2.School of Physics and Electronic-Electrical Engineering, Ningxia University, Yinchuan 750021, China
Abstract：In order to investigate the effect of different proteases on taste compounds of enzymatic hydrolysates of a mixed bovine and chicken bone extract, protamex (P), bromelain (B) and flavourzyme (F) were used singly and in combination for enzymatic hydrolysis. The resulting hydrolysates were evaluated by measuring their peptide molecular mass distribution, nucleotide and free amino acid contents as taste compounds. The results showed that P + F led to the highest degree of hydrolysis of the mixed extract and small peptides (< 200 Da) accounted for the highest proportion of total peptides in the hydrolysate. This hydrolysate contained the highest content of free amino acids with fresh and sweet amino acids being major taste compounds, as well as higher contents of total 5’-nucleotides (5’-inosinemonophosphate, 5’-guanosinemonophosphate and 5’-adeninemonophosphate). Therefore, P + F treatment imparted the best flavor in enzymatic hydrolysates.
余江泳，李晓瑞，刘贵珊，王 梓，郭 美，靳维一，董 琪. 不同蛋白酶对复合骨素酶解液呈味物质的影响[J]. 肉类研究, 2020, 34(5): 1-5.
YU Jiangyong, LI Xiaorui, LIU Guishan, WANG Zi, GUO Mei, JIN Weiyi, DONG Qi. Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract. Meat Research, 2020, 34(5): 1-5.
2020, Vol. 34 
