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| Amino Acid Composition and Stability Analysis of Salty Peptides Derived from Bovine Bone under Simulated Processing Conditions |
| LI Yingnan, LIU Wenying, ZHANG Shunliang, QIAO Xiaoling, CHEN Wenhua, QU Chao, CHENG Xiaoyu* |
| China Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China |
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Abstract Salty peptides containing heavy metals within the safe range according to the Chinese National Standards and 56.25 mg/100 mg amino acids with glycine being the most abundant amino acid were prepared by the enzymatic hydrolysis of bovine bone. The effects of heating conditions and the addition of individual sugars or organic acids on the stability of salty peptides were assessed by determining changes in sensory evaluation of salty taste using NaCl as the reference. The peptides remained stable when exposed to a temperature below 50 ℃ for less than 20 min. The stability was not significantly affected by the addition of sugar but reduced by the addition of organic acid.
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