TY - JOUR
T1 - Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
AU - Bak, Kathrine Holmgaard
AU - Petersen, Mikael Agerlin
AU - Lametsch, Rene
AU - Hansen, Erik T.
AU - Ruiz Carrascal, Jorge
PY - 2018/2/8
Y1 - 2018/2/8
N2 - 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.
AB - 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.
KW - hydrolysis
KW - enzyme
KW - enzymatic hydrolysis
KW - hemoglobin
KW - papain
KW - aroma
KW - volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85041931697&partnerID=8YFLogxK
U2 - 10.3390/molecules23020357
DO - 10.3390/molecules23020357
M3 - Journal article
C2 - 29419737
VL - 23
JO - Molecules
JF - Molecules
SN - 1420-3049
IS - 2
M1 - 357
ER -