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Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the develop...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017756/ https://www.ncbi.nlm.nih.gov/pubmed/29419737 http://dx.doi.org/10.3390/molecules23020357 |
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author | Bak, Kathrine Holmgaard Petersen, Mikael Agerlin Lametsch, René Hansen, Erik T. Ruiz-Carrascal, Jorge |
author_facet | Bak, Kathrine Holmgaard Petersen, Mikael Agerlin Lametsch, René Hansen, Erik T. Ruiz-Carrascal, Jorge |
author_sort | Bak, Kathrine Holmgaard |
collection | PubMed |
description | There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme. |
format | Online Article Text |
id | pubmed-6017756 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-60177562018-11-13 Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain Bak, Kathrine Holmgaard Petersen, Mikael Agerlin Lametsch, René Hansen, Erik T. Ruiz-Carrascal, Jorge Molecules Article There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme. MDPI 2018-02-08 /pmc/articles/PMC6017756/ /pubmed/29419737 http://dx.doi.org/10.3390/molecules23020357 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bak, Kathrine Holmgaard Petersen, Mikael Agerlin Lametsch, René Hansen, Erik T. Ruiz-Carrascal, Jorge Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain |
title | Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain |
title_full | Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain |
title_fullStr | Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain |
title_full_unstemmed | Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain |
title_short | Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain |
title_sort | development of volatile compounds during hydrolysis of porcine hemoglobin with papain |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017756/ https://www.ncbi.nlm.nih.gov/pubmed/29419737 http://dx.doi.org/10.3390/molecules23020357 |
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