Characterization of umami compounds in bone meal hydrolysate
The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that...
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| Veröffentlicht in: | Journal of food science 2021-06, Vol.86 (6), p.2264-2275 |
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| creator | Zhang, Yin Ke, Huan Bai, Ting Chen, Chang Guo, Tianrong Mu, Yunlong Li, Hui Liao, Wenlong Pan, Zhongli Zhao, Liming |
| description | The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides’ isolation identified six MSG‐like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG‐like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the flavourzyme hydrolysis.
Practical Application
The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding. |
| doi_str_mv | 10.1111/1750-3841.15751 |
| format | Article |
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Practical Application
The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15751</identifier><identifier>PMID: 33948957</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Amino acids ; Aspartic acid ; Astringents ; Bitterness ; bone meal ; Bovine spongiform encephalopathy ; Chemical compounds ; Electronic tongues ; Flavor ; Glutamic acid ; hydrolysate ; Hydrolysates ; Hydrolysis ; Meat ; Monosodium glutamate ; MSG‐like ; Peptides ; Saltiness ; Sensory evaluation ; Sodium glutamate ; Sourness ; Taste ; Umami</subject><ispartof>Journal of food science, 2021-06, Vol.86 (6), p.2264-2275</ispartof><rights>2021 Institute of Food Technologists</rights><rights>2021 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3721-309db37848de9bbf5c428cfd5c2c947e8ac3157b6df34c0d149839bb114b6ddb3</citedby><cites>FETCH-LOGICAL-c3721-309db37848de9bbf5c428cfd5c2c947e8ac3157b6df34c0d149839bb114b6ddb3</cites><orcidid>0000-0002-5823-4358 ; 0000-0002-8523-103X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15751$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15751$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33948957$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Yin</creatorcontrib><creatorcontrib>Ke, Huan</creatorcontrib><creatorcontrib>Bai, Ting</creatorcontrib><creatorcontrib>Chen, Chang</creatorcontrib><creatorcontrib>Guo, Tianrong</creatorcontrib><creatorcontrib>Mu, Yunlong</creatorcontrib><creatorcontrib>Li, Hui</creatorcontrib><creatorcontrib>Liao, Wenlong</creatorcontrib><creatorcontrib>Pan, Zhongli</creatorcontrib><creatorcontrib>Zhao, Liming</creatorcontrib><title>Characterization of umami compounds in bone meal hydrolysate</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides’ isolation identified six MSG‐like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG‐like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the flavourzyme hydrolysis.
Practical Application
The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding.</description><subject>Amino acids</subject><subject>Aspartic acid</subject><subject>Astringents</subject><subject>Bitterness</subject><subject>bone meal</subject><subject>Bovine spongiform encephalopathy</subject><subject>Chemical compounds</subject><subject>Electronic tongues</subject><subject>Flavor</subject><subject>Glutamic acid</subject><subject>hydrolysate</subject><subject>Hydrolysates</subject><subject>Hydrolysis</subject><subject>Meat</subject><subject>Monosodium glutamate</subject><subject>MSG‐like</subject><subject>Peptides</subject><subject>Saltiness</subject><subject>Sensory evaluation</subject><subject>Sodium glutamate</subject><subject>Sourness</subject><subject>Taste</subject><subject>Umami</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkM1LwzAYh4Mobk7P3qTgxUtdPpsWvMh0fjDwoJ5DmqSso21m0iL1rze1cwcv5hLy8rw_fnkAOEfwGoUzR5zBmKQUXSPGGToA0_3kEEwhxDhGiPIJOPF-A4c3SY7BhJCMphnjU3CzWEsnVWtc-SXb0jaRLaKulnUZKVtvbddoH5VNlNvGRLWRVbTutbNV72VrTsFRIStvznb3DLwv798Wj_Hq5eFpcbuKFeEYxQRmOic8pak2WZ4XTFGcqkIzhVVGuUmlIqF-nuiCUAU1ollKAhiah1lYnYGrMXfr7EdnfCvq0itTVbIxtvMCs_CvLOGQBfTyD7qxnWtCu0BRzDEkKQ_UfKSUs947U4itK2vpeoGgGMSKQaMYNIofsWHjYpfb5bXRe_7XZACSEfgsK9P_lyeel3evY_I3iY6BfQ</recordid><startdate>202106</startdate><enddate>202106</enddate><creator>Zhang, Yin</creator><creator>Ke, Huan</creator><creator>Bai, Ting</creator><creator>Chen, Chang</creator><creator>Guo, Tianrong</creator><creator>Mu, Yunlong</creator><creator>Li, Hui</creator><creator>Liao, Wenlong</creator><creator>Pan, Zhongli</creator><creator>Zhao, Liming</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-5823-4358</orcidid><orcidid>https://orcid.org/0000-0002-8523-103X</orcidid></search><sort><creationdate>202106</creationdate><title>Characterization of umami compounds in bone meal hydrolysate</title><author>Zhang, Yin ; Ke, Huan ; Bai, Ting ; Chen, Chang ; Guo, Tianrong ; Mu, Yunlong ; Li, Hui ; Liao, Wenlong ; Pan, Zhongli ; Zhao, Liming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3721-309db37848de9bbf5c428cfd5c2c947e8ac3157b6df34c0d149839bb114b6ddb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amino acids</topic><topic>Aspartic acid</topic><topic>Astringents</topic><topic>Bitterness</topic><topic>bone meal</topic><topic>Bovine spongiform encephalopathy</topic><topic>Chemical compounds</topic><topic>Electronic tongues</topic><topic>Flavor</topic><topic>Glutamic acid</topic><topic>hydrolysate</topic><topic>Hydrolysates</topic><topic>Hydrolysis</topic><topic>Meat</topic><topic>Monosodium glutamate</topic><topic>MSG‐like</topic><topic>Peptides</topic><topic>Saltiness</topic><topic>Sensory evaluation</topic><topic>Sodium glutamate</topic><topic>Sourness</topic><topic>Taste</topic><topic>Umami</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Yin</creatorcontrib><creatorcontrib>Ke, Huan</creatorcontrib><creatorcontrib>Bai, Ting</creatorcontrib><creatorcontrib>Chen, Chang</creatorcontrib><creatorcontrib>Guo, Tianrong</creatorcontrib><creatorcontrib>Mu, Yunlong</creatorcontrib><creatorcontrib>Li, Hui</creatorcontrib><creatorcontrib>Liao, Wenlong</creatorcontrib><creatorcontrib>Pan, Zhongli</creatorcontrib><creatorcontrib>Zhao, Liming</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Yin</au><au>Ke, Huan</au><au>Bai, Ting</au><au>Chen, Chang</au><au>Guo, Tianrong</au><au>Mu, Yunlong</au><au>Li, Hui</au><au>Liao, Wenlong</au><au>Pan, Zhongli</au><au>Zhao, Liming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of umami compounds in bone meal hydrolysate</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2021-06</date><risdate>2021</risdate><volume>86</volume><issue>6</issue><spage>2264</spage><epage>2275</epage><pages>2264-2275</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides’ isolation identified six MSG‐like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG‐like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the flavourzyme hydrolysis.
Practical Application
The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33948957</pmid><doi>10.1111/1750-3841.15751</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-5823-4358</orcidid><orcidid>https://orcid.org/0000-0002-8523-103X</orcidid></addata></record> |
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| source | Wiley-Blackwell Journals |
| subjects | Amino acids Aspartic acid Astringents Bitterness bone meal Bovine spongiform encephalopathy Chemical compounds Electronic tongues Flavor Glutamic acid hydrolysate Hydrolysates Hydrolysis Meat Monosodium glutamate MSG‐like Peptides Saltiness Sensory evaluation Sodium glutamate Sourness Taste Umami |
| title | Characterization of umami compounds in bone meal hydrolysate |
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