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Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates.
Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2019) Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. Journal of Food Science and Technology, 56 (4). pp. 1966-1977. ISSN 0022-1155
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Abstract
Effects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of the Labeo rohita head (LRH) protein hydrolysate was investigated. US and MW pretreatments increased the protein recovery, MSG-like amino acid and flavour 50-nucleotide contents, equivalent umami concentration (EUC) and antioxidant activities of LRH protein hydrolysates significantly (p\0.05). The type of enzyme influenced the protein recovery and EUC significantly but did not influence the flavour 50-nucleotide content of LRH protein hydrolysate (p[0.05). The highest recovery yield of LRH protein hydrolysate (69.75%) was obtained with the MW pretreatment followed by the protamex hydrolysis, while the highest EUC (41.82 g monosodium glutamate (MSG)/kg) was yielded with the combination of the US pretreatment and the flavourzyme hydrolysis. These results indicate that US and MW pretreatments can help to enhance the recovery yield, umami taste compound content and antioxidant activities of the LRH protein hydrolysate.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pretreatments Enzymatic hydrolysis Protein hydrolysate Umami taste compounds Antioxidant activities |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Jun 2019 05:29 |
| Last Modified: | 03 Jun 2019 05:29 |
| URI: | http://ir.cftri.res.in/id/eprint/14112 |
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