scholarly journals Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

2019 ◽  
Vol 56 (4) ◽  
pp. 1966-1977 ◽  
Author(s):  
Siewe Fabrice Bruno ◽  
Tanaji G. Kudre ◽  
N. Bhaskar
Keyword(s):  
Labeo Rohita ◽  
Protein Hydrolysates ◽  
Umami Taste ◽  
Head Protein

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Eric Karangwa ◽  
Jean de Dieu Habimana ◽  
Yu Jingyang ◽  
Nicole Murekatete ◽  
Xiaoming Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Sensory Characteristics ◽  
Total Amino Acid ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Umami Taste ◽  
Sunflower Protein ◽  
Colour Development ◽  
Pentose Sugars

Abstract The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 °C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.

Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration

2005 ◽  
Vol 71 (1) ◽  
pp. 220-228 ◽  
Author(s):  
Yaowalux RUTTANAPORNVAREESAKUL ◽  
Misako IKEDA ◽  
Kenji HARA ◽  
Kazufumi OSAKO ◽  
Orawan KONGPUN ◽  
...  
Keyword(s):  
Protein Hydrolysates ◽  
The State ◽  
State Of Water ◽  
Shrimp Head ◽  
Head Protein

scholarly journals Effect of Eel Head Protein Hydrolysates on the Denaturation of Grass Carp Surimi During Frozen Storage

2012 ◽  
Vol 37 ◽  
pp. 223-228 ◽  
Author(s):  
Zhang Yanan ◽  
Zhao Li ◽  
Liu Hua ◽  
Su Wei ◽  
Yuan Meilan
Keyword(s):  
Grass Carp ◽  
Frozen Storage ◽  
Protein Hydrolysates ◽  
Head Protein

Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste

2020 ◽  
Author(s):  
Kora Kassandra Großmann ◽  
Michael Merz ◽  
Daniel Appel ◽  
Thorn Thaler ◽  
Lutz Fischer
Keyword(s):  
Protein Hydrolysates ◽  
Plant Protein ◽  
Umami Taste

Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice

2014 ◽  
Vol 62 ◽  
pp. 1054-1061 ◽  
Author(s):  
M. Chalamaiah ◽  
R. Hemalatha ◽  
T. Jyothirmayi ◽  
Prakash V. Diwan ◽  
P. Uday Kumar ◽  
...  
Keyword(s):  
Labeo Rohita ◽  
Protein Hydrolysates ◽  
Immunomodulatory Effects
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