Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering, Environmental Science

Document Type

Article

Publication Version

Published Version

Publication Date

3-16-2017

Journal or Book Title

International Journal of Food Properties

Volume

20

Issue

12

First Page

2867

Last Page

2876

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.1080/10942912.2016.1256302

Abstract

Protein by-products from Undaria pinnatifida (U. pinnatifida) sporophyll processing (i.e., after polysaccharide extraction) were hydrolysed using flavourzyme (enzyme activity = 7592 U/g). Optimal hydrolysis conditions were determined using response surface analysis (i.e., 7% flavourzyme for 18 h); a hydrolysate yield of 32.52 ± 0.46 g/100 g dry-solids was achieved with a degree of hydrolysis (DH) at 5.63 ± 0.27 g α-amino nitrogen/100 g total nitrogen. Five free amino acids (FAAs), alanine, glumatic acid, aspartic acid, proline, and glycine, were abundant in the best hydrolysate. Eighteen volatile flavour compounds were identified using gas chromatography/mass spectrometry, with hexanal, cedrol, nonanal, 2-heptenal, acetoin, and heptanal being the primary odorants. As indicated by the sensory panel, the hydrolysate from U. pinnatifida sporophyll by-products (HUPSB) exhibited an umami taste and a seaweed odour. It was concluded that the protein by-products of U. pinnatifida sporophyll processing could yield excellent seafood flavouring.

Comments

This article is published by Taylor & Francis as Qi, Hang, Zhe Xu, Yu-bo Li, Xiao-lin Ji, Xiu-fang Dong, and Chen-xu Yu. "Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product." International Journal of Food Properties 20, no. 12 (2017): 2867-2876. DOI: 10.1080/10942912.2016.1256302. Posted with permission.

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Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

Taylor & Francis Group, LLC

Language

en

File Format

application/pdf

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