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Molecules

Title:		Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Author(s):		Bak KH; Petersen MA; Lametsch R; Hansen ET; Ruiz-Carrascal J;
Address:		"Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. khb@food.ku.dk. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. map@food.ku.dk. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. rla@food.ku.dk. Danish Crown Ingredients, Flaesketorvet 41, 1711 Copenhagen V, Denmark. eth@dcingredients.dk. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. jorgeruiz@food.ku.dk"
Journal Title:		Molecules
Year:		2018
Volume:		20180208
Issue:		2
Page Number:		-
DOI:		10.3390/molecules23020357
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
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"
Keywords:		Animals Gas Chromatography-Mass Spectrometry Hemoglobins/*chemistry Hydrolysis Papain/*chemistry Swine Volatile Organic Compounds/*analysis/*chemistry aroma enzymatic hydrolysis enzyme hemoglobin papain volatile compounds;
Notes:		"MedlineBak, Kathrine Holmgaard Petersen, Mikael Agerlin Lametsch, Rene Hansen, Erik T Ruiz-Carrascal, Jorge eng Switzerland 2018/02/09 Molecules. 2018 Feb 8; 23(2):357. doi: 10.3390/molecules23020357"