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Food Res Int

Title:		Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
Author(s):		Fu Y; Bak KH; Liu J; De Gobba C; Tostesen M; Hansen ET; Petersen MA; Ruiz-Carrascal J; Bredie WLP; Lametsch R;
Address:		"Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: yu@food.ku.dk. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Danish Crown Ingredients, Flaesketorvet 41, 1711 Copenhagen V, Denmark. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: rla@food.ku.dk"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190312
Issue:
Page Number:		28 - 38
DOI:		10.1016/j.foodres.2019.03.017
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine hemoglobin and whole blood hydrolysates. Porcine hemoglobin and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hydrolysates. Exopeptidase treatment can release terminal amino acids from peptides, which in turn may contribute to formation of volatile compounds by Maillard reactions. In contrast, endopeptidases conferred a slightly bitter taste and different volatile profiles. For hemoglobin hydrolysates, principal component analysis revealed that proteases were categorized into three groups based on endo- or exo-peptidase activity. Whole blood is a more complex raw material, yet the proteases were still categorized in a similar fashion. This work contributes to understanding structural characteristics responsible for taste and volatile profiles of protein hydrolysates"
Keywords:		Animals Blood/metabolism *Blood Proteins/analysis/chemistry/metabolism Exopeptidases/metabolism Female Hemoglobins Humans Male Odorants/*analysis *Protein Hydrolysates/analysis/chemistry/metabolism Swine Taste *Volatile Organic Compounds/analysis/chemistr;
Notes:		"MedlineFu, Yu Bak, Kathrine H Liu, Jing De Gobba, Cristian Tostesen, Marie Hansen, Erik T Petersen, Mikael A Ruiz-Carrascal, Jorge Bredie, Wender L P Lametsch, Rene eng Research Support, Non-U.S. Gov't Canada 2019/05/22 Food Res Int. 2019 Jul; 121:28-38. doi: 10.1016/j.foodres.2019.03.017. Epub 2019 Mar 12"