Salty and savory enhancing properties of hydrolyzed poultry protein glycated with glucosamine

Hong, Pui Khoon; Ndagijimana, Maurice; Betti, Mirko

doi:10.1016/j.meatsci.2015.08.064

Cited by 2 publications

(2 citation statements)

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“…In addition, enzymatic hydrolysis should be carried out under suitable conditions (Yan et al, 2017). The conditions of enzymatic hydrolysis are mild, and the protein will not produce undesirable denaturation, which is often used in the production of flavor (Hong et al, 2016). At present, many studies have found that some new enzymes have a significant effect on the synthesis of specific spices, and the catalytic effect of the enzyme is ideal after the immobilization of the enzyme.…”

Section: Enzymatic Hydrolysis Technologymentioning

confidence: 99%

“…Through the reaction with hydrolyzed plant protein, yeast, various monomer amino acids, reducing sugar, spices, and so on, the food flavor was produced. And then mixed with spices, the flavor intensity was greatly improved (Hong et al, 2016; Wu et al, 2019). At present, food flavor production technology also adds a small amount of animal fat to the thermal reaction (Kai‐Yu & Bing‐Huei, 2020).…”

Section: The Synthesis Technology For Flavormentioning

confidence: 99%

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Advances in processing, encapsulation, and analysis of food flavor compounds

Gan

Zhang

Mujumdar

et al. 2023

J Food Process Engineering

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In recent years, the market for edible flavor has become larger and the demand for edible flavor has become more diverse. Customers are paying more attention to natural, healthy, and functional flavors. This article reviews some new technologies about flavors in recent years, including processing technology, encapsulation, and detection of flavors. The synthetic technologies of flavor include thermal reaction technology, enzymatic hydrolysis technology, and microbial fermentation technology. The encapsulation technology includes nano‐emulsion and filled soluble hydrogel, as well as the new carrier materials used in packaging, such as β‐cyclodextrin, 2‐acetyl‐1‐pyrroline (2AP), yeast cell, and jackfruit seed starch (JM) are also hot spots in recent years. Finally, the detection of flavor components and the monitoring of characteristic flavor substances and harmful flavor substances are very important for flavor quality control. There are many detection techniques, such as chromatographic analysis techniques, solid‐phase microextraction, electronic nose and electronic tongue, sensor arrays, and fluorescence detection with DNA barcoding techniques and (quantitative) conformational relationships.

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Section: Enzymatic Hydrolysis Technologymentioning

confidence: 99%