The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)
To improve and confirm the dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). Response surface methodology and Box-Behnken design was employed to optimize the conditions for enzymatic hydrolysis of PBME. The optimal hydrolysis conditions were: hydrolysis time,...
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| Veröffentlicht in: | Journal of food science and technology 2019-07, Vol.56 (7), p.3239-3253 |
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| creator | Shen, Dongyu Alim, Aygul Raza, Ali Song, Huanlu Zhang, Yu Zhang, Lei Liu, Peng |
| description | To improve and confirm the dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). Response surface methodology and Box-Behnken design was employed to optimize the conditions for enzymatic hydrolysis of PBME. The optimal hydrolysis conditions were: hydrolysis time, 3h; temperature, 55 °C; substrate concentration, 375g/L; and amount of enzyme, 0.4%. L
16
(3
5
) orthogonal experimental was utilized to obtain the optimal Maillard reaction conditions for PBME and enzymatic hydrolysate of PBME (EH-PBME). The optimal conditions for PBME were: components, 4% glucose, 2% xylose, 1.5% Tyr, 1.5% Ala, and 4% VB
1
; reaction time, 40 min; and reaction temperature, 115 °C. The optimal conditions for EH-PBME were: components, 2% glucose, 2% xylose, 3% Ala, and 5% VB
1
; reaction time, 40 min; temperature, 110 °C. The antioxidant activities for PBME, EH-PBME, Maillard reaction products of PBME (MPRs A) and Maillard reaction products of EH-PBME (MPRs B) were 50%, 86%, 84% and 41% respectively. The content of taste-active substances and volatile compounds were also determined. Finally, PLSR was employed to evaluate the correlation between flavor compounds and sensory data. |
| doi_str_mv | 10.1007/s13197-019-03780-z |
| format | Article |
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16
(3
5
) orthogonal experimental was utilized to obtain the optimal Maillard reaction conditions for PBME and enzymatic hydrolysate of PBME (EH-PBME). The optimal conditions for PBME were: components, 4% glucose, 2% xylose, 1.5% Tyr, 1.5% Ala, and 4% VB
1
; reaction time, 40 min; and reaction temperature, 115 °C. The optimal conditions for EH-PBME were: components, 2% glucose, 2% xylose, 3% Ala, and 5% VB
1
; reaction time, 40 min; temperature, 110 °C. The antioxidant activities for PBME, EH-PBME, Maillard reaction products of PBME (MPRs A) and Maillard reaction products of EH-PBME (MPRs B) were 50%, 86%, 84% and 41% respectively. The content of taste-active substances and volatile compounds were also determined. Finally, PLSR was employed to evaluate the correlation between flavor compounds and sensory data.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03780-z</identifier><identifier>PMID: 31274891</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Antioxidants ; Aroma compounds ; Bone marrow ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Design optimization ; Flavor compounds ; Flavors ; Food Science ; Glucose ; Hydrolysis ; Maillard reaction ; Maillard reaction products ; Nutrition ; Original ; Original Article ; Reaction time ; Response surface methodology ; Sensory evaluation ; Substrates ; Temperature effects ; Volatile compounds ; Xylose</subject><ispartof>Journal of food science and technology, 2019-07, Vol.56 (7), p.3239-3253</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-1503daf94708b21e3d0e81314fd0071bc9545ad96fc8fc95ee01eecbb4d156c33</citedby><cites>FETCH-LOGICAL-c474t-1503daf94708b21e3d0e81314fd0071bc9545ad96fc8fc95ee01eecbb4d156c33</cites><orcidid>0000-0001-8513-3299</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582042/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582042/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,728,781,785,886,27926,27927,41490,42559,51321,53793,53795</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31274891$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shen, Dongyu</creatorcontrib><creatorcontrib>Alim, Aygul</creatorcontrib><creatorcontrib>Raza, Ali</creatorcontrib><creatorcontrib>Song, Huanlu</creatorcontrib><creatorcontrib>Zhang, Yu</creatorcontrib><creatorcontrib>Zhang, Lei</creatorcontrib><creatorcontrib>Liu, Peng</creatorcontrib><title>The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>To improve and confirm the dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). Response surface methodology and Box-Behnken design was employed to optimize the conditions for enzymatic hydrolysis of PBME. The optimal hydrolysis conditions were: hydrolysis time, 3h; temperature, 55 °C; substrate concentration, 375g/L; and amount of enzyme, 0.4%. L
16
(3
5
) orthogonal experimental was utilized to obtain the optimal Maillard reaction conditions for PBME and enzymatic hydrolysate of PBME (EH-PBME). The optimal conditions for PBME were: components, 4% glucose, 2% xylose, 1.5% Tyr, 1.5% Ala, and 4% VB
1
; reaction time, 40 min; and reaction temperature, 115 °C. The optimal conditions for EH-PBME were: components, 2% glucose, 2% xylose, 3% Ala, and 5% VB
1
; reaction time, 40 min; temperature, 110 °C. The antioxidant activities for PBME, EH-PBME, Maillard reaction products of PBME (MPRs A) and Maillard reaction products of EH-PBME (MPRs B) were 50%, 86%, 84% and 41% respectively. The content of taste-active substances and volatile compounds were also determined. Finally, PLSR was employed to evaluate the correlation between flavor compounds and sensory data.</description><subject>Antioxidants</subject><subject>Aroma compounds</subject><subject>Bone marrow</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Design optimization</subject><subject>Flavor compounds</subject><subject>Flavors</subject><subject>Food Science</subject><subject>Glucose</subject><subject>Hydrolysis</subject><subject>Maillard reaction</subject><subject>Maillard reaction products</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Reaction time</subject><subject>Response surface methodology</subject><subject>Sensory evaluation</subject><subject>Substrates</subject><subject>Temperature effects</subject><subject>Volatile compounds</subject><subject>Xylose</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kUtPVTEQxxujEYJ8ARemiRtcHJ2-btuNiRBEE4wucGfS9PQBh5x7em3PQeTTM3oRHwubtNN2fjOd6Z-QpwxeMgD9qjHBrO6A2Q6ENtDdPCC7YLXqjAT-EPfAeceYUjtkv7VLwCG4Nhwekx3BuJbGsl3y5ewi0bj4keZlCvNQpkZLpnn0V6VSP0WceHs9RLR0U-aER6SR2ZQahinRvuCy9rWWbzRdz9WHmR58Ovxw_OIJeZT92NL-nd0jn98enx29604_nrw_enPaBanl3DEFIvpspQbTc5ZEhGSwPZkjdsr6YJVUPtpVDibjISVgKYW-l5GpVRBij7ze5t0s_TrFgDVWP7pNHbCs7674wf3tmYYLd16u3Erhf0iOCQ7uEtTydUltduuhhTSOfkplaY5zJbhRwC2iz_9BL8tSJ2wPKaGsFsoAUnxLhVpaqynfF8PA_dDPbfVzqJ_7qZ-7waBnf7ZxH_JLLQTEFmjoms5T_f32f9LeAnwHpwY</recordid><startdate>20190701</startdate><enddate>20190701</enddate><creator>Shen, Dongyu</creator><creator>Alim, Aygul</creator><creator>Raza, 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dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)</title><author>Shen, Dongyu ; Alim, Aygul ; Raza, Ali ; Song, Huanlu ; Zhang, Yu ; Zhang, Lei ; Liu, Peng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-1503daf94708b21e3d0e81314fd0071bc9545ad96fc8fc95ee01eecbb4d156c33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Antioxidants</topic><topic>Aroma compounds</topic><topic>Bone marrow</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Design optimization</topic><topic>Flavor compounds</topic><topic>Flavors</topic><topic>Food Science</topic><topic>Glucose</topic><topic>Hydrolysis</topic><topic>Maillard reaction</topic><topic>Maillard reaction products</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Reaction 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Ali</au><au>Song, Huanlu</au><au>Zhang, Yu</au><au>Zhang, Lei</au><au>Liu, Peng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2019-07-01</date><risdate>2019</risdate><volume>56</volume><issue>7</issue><spage>3239</spage><epage>3253</epage><pages>3239-3253</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>To improve and confirm the dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). Response surface methodology and Box-Behnken design was employed to optimize the conditions for enzymatic hydrolysis of PBME. The optimal hydrolysis conditions were: hydrolysis time, 3h; temperature, 55 °C; substrate concentration, 375g/L; and amount of enzyme, 0.4%. L
16
(3
5
) orthogonal experimental was utilized to obtain the optimal Maillard reaction conditions for PBME and enzymatic hydrolysate of PBME (EH-PBME). The optimal conditions for PBME were: components, 4% glucose, 2% xylose, 1.5% Tyr, 1.5% Ala, and 4% VB
1
; reaction time, 40 min; and reaction temperature, 115 °C. The optimal conditions for EH-PBME were: components, 2% glucose, 2% xylose, 3% Ala, and 5% VB
1
; reaction time, 40 min; temperature, 110 °C. The antioxidant activities for PBME, EH-PBME, Maillard reaction products of PBME (MPRs A) and Maillard reaction products of EH-PBME (MPRs B) were 50%, 86%, 84% and 41% respectively. The content of taste-active substances and volatile compounds were also determined. Finally, PLSR was employed to evaluate the correlation between flavor compounds and sensory data.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31274891</pmid><doi>10.1007/s13197-019-03780-z</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0001-8513-3299</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; SpringerNature Journals; PubMed Central |
| subjects | Antioxidants Aroma compounds Bone marrow Chemistry Chemistry and Materials Science Chemistry/Food Science Design optimization Flavor compounds Flavors Food Science Glucose Hydrolysis Maillard reaction Maillard reaction products Nutrition Original Original Article Reaction time Response surface methodology Sensory evaluation Substrates Temperature effects Volatile compounds Xylose |
| title | The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME) |
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