Chunyu Shan, Guoqiang Wu, Ying Bu, Wenhui Zhu, Jianrong Li, Xuepeng Li
{"title":"Effect of transglutaminase cross-linking on debittering of Alaska pollock frame hydrolysate","authors":"Chunyu Shan, Guoqiang Wu, Ying Bu, Wenhui Zhu, Jianrong Li, Xuepeng Li","doi":"10.1111/ijfs.16825","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>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 (<i>P</i> < 0.05). There was a notable increase in the types and relative concentrations of alcohols, ketones, alkanes and aldehydes in the cross-linked APF enzymatic hydrolysate. The Fourier transform infrared spectroscopy, ultraviolet spectrum and fluorescence spectrum analyses indicate that TGase cross-linking leads to a reduction in the exposure of hydrophobic amino acid residues. The surface hydrophobicity of H<sub>A2SD-C</sub> and H<sub>A6SD-C</sub> exhibited a significantly lower level compared with that of H<sub>A2SD</sub> and H<sub>A6SD</sub>. The present study presents an effective approach for mitigating the bitter taste of aquatic hydrolysate, thereby positively contributing to the advancement and utilisation of this valuable resource.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 1","pages":"438-449"},"PeriodicalIF":2.6000,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.16825","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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 < 0.05). There was a notable increase in the types and relative concentrations of alcohols, ketones, alkanes and aldehydes in the cross-linked APF enzymatic hydrolysate. The Fourier transform infrared spectroscopy, ultraviolet spectrum and fluorescence spectrum analyses indicate that TGase cross-linking leads to a reduction in the exposure of hydrophobic amino acid residues. The surface hydrophobicity of HA2SD-C and HA6SD-C exhibited a significantly lower level compared with that of HA2SD and HA6SD. The present study presents an effective approach for mitigating the bitter taste of aquatic hydrolysate, thereby positively contributing to the advancement and utilisation of this valuable resource.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.