development of volatile compounds during hydrolysis of porcine hemoglobin with papain

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ID: 172969
2018
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Abstract
There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme.
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bak2018moleculesdevelopment Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Kathrine Holmgaard Bak;Mikael Agerlin Petersen;René Lametsch;Erik T. Hansen;Jorge Ruiz-Carrascal
Journal Journal of ethnopharmacology
Year 2018
DOI
10.3390/molecules23020357
URL
http://www.mdpi.com/1420-3049/23/2/357
Keywords
hydrolysis Enzyme enzymatic hydrolysis hemoglobin aroma papain

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