Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

Abstract

Flavor is an essential aspect of the food quality and is involved as such in consumers' food purchasing behavior and preferences (Boesveldt et al., 2018). Selection of food, its intake, digestion and absorption can be determined by food taste. Bitter, sweet and umami are the main tastes which are linked to the food rejection or acceptance (Baryłko-Pikielna & Kostyra, 2007).During processing of the extraction, protein degradation occurs and forms various amino acids and oligopeptide (Xua et al., 2021).Molecule responsible for taste such as kokumi-enhancing and umami peptide in yeast extract, beef broth, cheese and beans have been identified extensively in last two decades. Besides, in fermented corn sauce, a dipeptide comprising c-glutamyl have been recognized as the key kokumi compound (Zhang et al., 2019). Enzymatic hydrolysis of vegetable or meat protein is the commonway to produce such flavors, upon yielding peptides and free amino acids (Eric et al., 2013). The content of amino acids and peptides can be increased by enzymatic hydrolysis. Previously, porcine bone extract has been hydrolyzed by using Protamex enzyme. Additionally chicken bone marrow extract was hydrolyzed using flavor protease and complex protease. However, for the hydrolysis of bovine bone, papain and alkaline proteases were used (You et al., 2020). The free amino acids and peptides can affect sensory characteristics, or can aid as flavor precursors through Maillard reaction (MR). Maillard

Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

“…The DH was calculated using the previous method (Begum et al, 2021). DH is calculated as the ratio of the total nitrogen to the amino acids nitrogen in percentage (%).…”

“…According to Zheng et al (2023), enzymatic hydrolysate of hard-shelled mussels is produced using a two-step enzymatic procedure: endoproteases (alcalase, neutrase, trypsin, and pepsin) and exogenous proteases (papain, Flavourzyme, and bromelain), which showed improved Frontiers in Sustainable Food Systems 07 frontiersin.org antioxidant activity. A combination of endoprotease and exoprotease action is wide in nature and can hydrolyze more of the peptide bonds of BBE (Begum et al, 2021). Therefore, the higher DH is associated with Flavourzyme + Protamex treatment because these two enzyme combinations are more effective in preparing BBE hydrolysates.…”

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

“…It has both nutritional and flavor characteristics. It exists in animal products [1] , [2] , [3] , [4] , [5] , [6] , [7] , [8] , plant products [9] , [10] , edible fungi [11] , [12] , [13] , [14] , [15] , aquatic products [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] , and fermented foods [27] , [28] , [29] , [30] . It can also interact with salt and sodium glutamate to improve the umami and mellow taste of food and enhance the richness and coordination of taste [2] , [9] , [22] , [31] , [32] , [33] , [34] .…”