Effect of transglutaminase cross‐linking on debittering of Alaska pollock frame hydrolysate

Effect of transglutaminase cross‐linking on debittering of Alaska pollock frame hydrolysate

Summary The present study aimed to investigate the impact of TGase cross‐linking on the flavour characteristics, particularly focusing on its ability to reduce bitterness in enzymatically digested Alaska Pollock framework (APF) hydrolysates using Protease A ‘Amano’ 2SD (A2SD) and Protease A ‘Amano’...

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Veröffentlicht in:International journal of food science & technology 2024-01, Vol.59 (1), p.438-449
Hauptverfasser: Shan, Chunyu, Wu, Guoqiang, Bu, Ying, Zhu, Wenhui, Li, Jianrong, Li, Xuepeng
Format: Artikel
Sprache:eng
Schlagworte:
Alaska pollock framework
Alcohols
Aldehydes
Alkanes
Amino acids
Bitter taste
Bitterness
debitterising
Electronic tongues
Flavors
flavour characteristics
Fourier transforms
Glutamic acid
Hydrolysates
Hydrophobicity
Infrared analysis
Infrared spectroscopy
Ketones
Nucleotides
Protease
Reduction
Spectrum analysis
Taste
transglutaminase
Ultraviolet spectra
Umami
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Zusammenfassung:Summary The present study aimed to investigate the impact of TGase cross‐linking on the flavour characteristics, particularly focusing on its ability to reduce bitterness in enzymatically digested Alaska Pollock framework (APF) hydrolysates using Protease A ‘Amano’ 2SD (A2SD) and Protease A ‘Amano’ 6SD (A6SD). Electronic tongue results showed that the umami was enhanced, accompanied by a reduction in both bitterness and bitter aftertaste. The contents of glutamic acid (Glu) and nucleotides (AMP, IMP and GMP) exhibited significant differences among all treatment groups (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16825