Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the is...
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Elsevier
2016
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| Online Access: | http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf http://umpir.ump.edu.my/id/eprint/20014/ https://doi.org/10.1016/j.foodchem.2015.11.096 |
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| author | Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko |
| author_facet | Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko |
| author_sort | Hong, Pui Khoon |
| building | UMPSA Library |
| collection | Institutional Repository |
| content_provider | Universiti Malaysia Pahang Al-Sultan Abdullah |
| content_source | UMPSA Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the isoelectric solubilisation precipitation process (ISP) was hydrolysed with Alcalase and glycated with glucosamine (GlcN) at moderate temperatures (37/50 �C) in the presence or absence of transglutaminase (TGase). The glycated hydrolysates showed reduced fluorescence advanced glycated end-products (AGE) and a reduced amount of alpha-dicarbonyl compounds (a-DC). An untrained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salty standard seasoning solution (p < 0.05) regardless of GlcN glycation (both tested at 0.3 M Na+). GlcN treatments showed a tendency (p = 0.0593) to increase savouriness. Free glutamic acid and free aspartic acid found in the PPI hydrolysate likely increased the salty perception. |
| format | Article |
| id | my.ump.umpir.20014 |
| institution | Universiti Malaysia Pahang |
| language | en |
| publishDate | 2016 |
| publisher | Elsevier |
| record_format | eprints |
| spelling | my.ump.umpir.200142018-06-05T02:54:58Z http://umpir.ump.edu.my/id/eprint/20014/ Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko Q Science (General) Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the isoelectric solubilisation precipitation process (ISP) was hydrolysed with Alcalase and glycated with glucosamine (GlcN) at moderate temperatures (37/50 �C) in the presence or absence of transglutaminase (TGase). The glycated hydrolysates showed reduced fluorescence advanced glycated end-products (AGE) and a reduced amount of alpha-dicarbonyl compounds (a-DC). An untrained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salty standard seasoning solution (p < 0.05) regardless of GlcN glycation (both tested at 0.3 M Na+). GlcN treatments showed a tendency (p = 0.0593) to increase savouriness. Free glutamic acid and free aspartic acid found in the PPI hydrolysate likely increased the salty perception. Elsevier 2016-04 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf Hong, Pui Khoon and Ndagijimana, Maurice and Betti, Mirko (2016) Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chemistry, 197. pp. 1143-1152. ISSN 03088146. (Published) https://doi.org/10.1016/j.foodchem.2015.11.096 10.1016/j.foodchem.2015.11.096 |
| spellingShingle | Q Science (General) Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity |
| title | Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity |
| title_full | Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity |
| title_fullStr | Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity |
| title_full_unstemmed | Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity |
| title_short | Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity |
| title_sort | glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: chemical modifications and taste-enhancing activity |
| topic | Q Science (General) |
| url | http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf http://umpir.ump.edu.my/id/eprint/20014/ https://doi.org/10.1016/j.foodchem.2015.11.096 |
| url_provider | http://umpir.ump.edu.my/ |