Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Zhang, Yongsheng; Ma, Yan; Ahmed, Zaheer; Geng, Weitao; Tang, Wei; Liu, Yuan; Jin, Huihui; Jiang, Fang; Wang, Jinju; Wang, Yanping

doi:10.1111/ijfs.14122

Cited by 27 publications

(18 citation statements)

References 38 publications

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“…Thus the MW < 1 kDa had strong umami taste which is in line with the previous studies (Alim et al, 2019;Kong et al, 2019). Other researchers also found that hydrolysates of different protein from plant sources and their MRPs could significantly enhance pleasant sensory characteristics (Zhang et al, 2019).…”

Section: Sensory Guided Fractionation By Ultrafiltration and Their Chemical Compositionsupporting

confidence: 87%

“…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).…”

mentioning

confidence: 99%

“…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).…”

mentioning

confidence: 99%

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

Begum

Raza

Song

et al. 2021

J. Food Process. Preserv.

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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

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Section: Sensory Guided Fractionation By Ultrafiltration and Their Chemical Compositionsupporting

confidence: 87%

mentioning

confidence: 99%

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

Begum

Raza

Song

et al. 2021

J. Food Process. Preserv.

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“…The contents of oxalic acid (TC = 5,600 μM), tartaric acid, formic acid (TC = 4,345 μM), a C4:0, butyric acid; C6:0, caproic acid; C8:0, caprylic acid; C10:0, capric acid; C11:0, undecanoic acid; C12:0, lauric acid; C13:0, tridecanoic acid; C14:0, myristic acid; C15:0, pentadecanoic acid; C16:0, palmitic acid; C17:0, margaric acid; C18:0, stearic acid; C21:0, heneicosanoic acid; C22:0, behenic acid; C24:0, lignoceric acid; C14:1, myristoleic acid; C16:1, palmitoleic acid; C17:1, heptadecenoic acid; C18:1 n-9t, vaccenic acid; C18:1 n-9c, oleic acid; C18:2, linoleic acid; C18:3, α-linolenic acid; C20:1, eicosenoic acid; C20:2, eicosadienoic acid; C20:3, eicosatrienoic acid; C20:4, arachidonic acid; C20:5, timnodonic acid TA B L E 1 (Continued) pyroglutamic acid (TC = 9,798 μM), and fumaric acid were also determined in chicken/chicken soup (Horio & Kawamura, 1990;Norris et al, 1984;Stark et al, 2006;Zhang et al, 2020). Presently, the sour-tasting peptides reported in chicken or chicken soup include VE (TC = 8,121 μM), WVNEEDHL, NSLEGEFKG, and KDLFDPVIQD (Kong et al, 2017;Zhang, Ma, et al, 2019).…”

Section: Sweet-tasting Compoundsmentioning

confidence: 95%

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Zhang

Hao

Zhao

et al. 2021

Food Science & Nutrition

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The chicken products, featured with their high protein content, lowfat content, and affordable price, gain popularity widely in China. As per findings reported by a previous study, 100 g of chicken contained 167.0 kcal energy, 19.3 g protein, 9.4 g fat, and 69.0 g water (chicken's nutrient content from "China Food Composition Tables Standard Edition (Yang, 2018)"). Chicken is rich in various vitamins and is a reliable source of phosphorus, copper, iron, zinc, and other minerals.Compared to beef and pork, chicken fat contains more unsaturated fatty acids (oleic acid and linoleic acid), and these fatty acids play an important role in the formulation of strategies for the treatment and prevention of cardiovascular diseases (Chiu et al., 2007). There is no religious restriction on the consumption of chicken, and it has the

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“…The laws of a market economy place the cheese-making industry in a tough competition. In this situation, only scientifically grounded flexible assortment policy and high quality of products will help enterprises to take their rightful place in the cheese market [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products

et al. 2020

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At present, the development of new technologies in the food industry and the creation of a wide range of qualitatively new products with a directed change in the chemical composition and properties is an important direction, which contributes to improve population's nutritional system. Particularly, at present the introduction of resource-saving, import-substituting technologies into production, which allow the rational use of secondary raw materials, preserve the country's food security and expand the range of functional food products, is important. The purpose of the research is the possibility of joint use of raw milk, raw cream, milk processing by-products, biologically active plant raw materials and the development on their basis of a technology for an enriched cheese product of the "Ricotta" type with functional properties in order to introduce import-substituting technologies, improve the structure nutrition of the population. The objects of research were raw milk, cheese whey, fermented cheese whey, milk-whey mixture, barley malt extract. The most optimal time of biomodification, the concentration of the introduced biologically active additive, the amount of proteolysis have been established. The need for biomodification by a consortium of probiotic bacteria in order to improve the nutritional value of the product.

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Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Cited by 27 publications

References 38 publications

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

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

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products

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