高压和CaCl2预处理对母鸡废肉水解液盐味增强活性的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-12-06 DOI:10.1002/jsfa.14066

Ruixia Chen, Xiao-Chen Liu, Xianqi Yao, Wei Wang, Junyi Xiang, Igor Tomasevic, Weizheng Sun

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引用次数: 0

摘要

背景：高钠摄入已被证明会给公众健康带来严重风险。一种潜在的盐味增强蛋白水解液（STEH）的钠替代品是近年来研究的热点。STEH的盐味增强活性（STEA）还有待提高。高压和氯化钙（CaCl2）预处理影响蛋白水解和促进生物活性肽的释放。因此，我们研究了高压和CaCl2预处理对废鸡STEH水解和STEA的影响。结果：预处理对母鸡废肉水解产物（SHH）的STEA有显著影响，特别是200 MPa压力和80 mmol L-1 CaCl2预处理的感官评价结果显示，与空白（未预处理）相比，预处理后SHH的盐味强度增加了27.1%，且SHH的鲜味也有所增加。在SHH中，肽2预处理的比例，特别是CaCl2在80 mmol L-1。SHH的粒径分布变化趋势与DH相似。结论：高压预处理和CaCl2预处理通过影响SHH水解过程提高了SHH的STEA。STEA升高可能与SHH中小肽比例升高有关。同时，根据SHH的粒度分布，中等高压可促进蛋白展开，进一步增加DH。蛋白水解与高压预处理和CaCl2预处理相结合是一种很有前途的制备STEH的方法。©2024化学工业学会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of high-pressure and CaCl2 pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat

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Effects of high-pressure and CaCl2 pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat

BACKGROUND

High-sodium intake has been proven to bring serious risks to public health. A potential sodium substitute of salt taste-enhancing hydrolysate (STEH) of protein has been focused on recently. The salt taste-enhancing activity (STEA) of STEH still needs to be improved. High-pressure and calcium chloride (CaCl₂) pretreatments were reported to affect proteolysis and promote the release of bioactive peptides. Hence, we investigated effects of high-pressure and CaCl₂ pretreatments on hydrolysis and STEA of STEH derived from spent hen.

RESULTS

The pretreatments significantly influenced STEA of spent hen meat hydrolysate (SHH), especially 200 MPa pressure and 80 mmol L⁻¹ CaCl₂ pretreatments increased 27.1% salt taste intensity of SHH compared to that of blank (without pretreatments) according to sensory evaluation, the SHH umami also increased after pretreatments. In SHH, the proportion of peptides < 1000 Da increased up to 79.37% after the pretreatments compared to 73.68% of the blank. The degree of hydrolysis (DH) increased to 19.45% for moderate high-pressure (200 MPa) from 18.02% for blank, and the DH decreased after higher high-pressure and CaCl₂ pretreatments, especially for CaCl₂ in 80 mmol L⁻¹. The change in particle size distribution of SHH has similar trends to DH.

CONCLUSION

High-pressure and CaCl₂ pretreatments increased STEA of SHH by affecting hydrolysis process. The STEA increase may be related to increased small-peptide proportion in SHH. Meanwhile, moderate high-pressure may promote protein unfolding and further increase DH according to particle size distribution of SHH. The combination of proteolysis and pretreatments of high-pressure and CaCl₂ is a promising method to produce STEH. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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