| Title: | Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone |
| Author(s): | Tan X; Qi L; Fan F; Guo Z; Wang Z; Song W; Du M; |
| Address: | "School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: duming@dlpu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2018.05.034 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Hydrolysis of the proteins from cod bone was performed using flavourzyme and trypsin. The nutritional properties of hydrolysates by flavourzyme (HF) and trypsin (HT) were investigated. By comparison, HF exhibits a better degree of hydrolysates (DH) and nitrogen recovery (NR) than HT. The protein content of extract is 97.39% and had a good nutritional value due to the high protein digestibility-corrected amino acid score (PDCAAS) of 0.95 for adults. The content of total amino acids is 942.55?ª+mg/g. The free amino acids content of hydrolysates derived from flavourzyme is 136.82?ª+mg/g after hydrolyzing 3?ª+h, while 17.12?ª+mg/g of such hydrolysates was obtained by using trypsin. The main flavor compounds are alcohols, aldehydes, ketones, acids and alkanes. The molecular weight of predominant peptides ranged from 1000 to 3000?ª+Da in both enzymatic hydrolysates. This study provided a theoretical basis to the preparation of nutritional components with attracting flavor in functional food industry" |
| Keywords: | Amino Acids/*analysis Animals Bone and Bones/*metabolism Endopeptidases/*metabolism Gadiformes/metabolism Gas Chromatography-Mass Spectrometry Hydrolysis Molecular Weight Nutritive Value Peptides/*analysis/chemistry Trypsin/*metabolism Volatile Organic Co; |
| Notes: | "MedlineTan, Xiaoyi Qi, Libo Fan, Fengjiao Guo, Zixuan Wang, Zhenyu Song, Wei Du, Ming eng England 2018/06/02 Food Chem. 2018 Oct 30; 264:350-357. doi: 10.1016/j.foodchem.2018.05.034. Epub 2018 May 5" |
