| Affiliation: | 1. State Key Laboratory of Food Nutrition and Safety, China, Tianjin University of Science and Technology, Tianjin, 300457 China Tianjin University of Science and Technology, Tianjin, 300457 China;2. Department of Home & Health Sciences, Allama Iqbal Open University (AIOU), Islamabad, 44000 Pakistan;3. State Key Laboratory of Food Nutrition and Safety, China, Tianjin University of Science and Technology, Tianjin, 300457 China;4. Tianjin University of Science and Technology, Tianjin, 300457 China |
| Abstract: | The Maillard reaction products (MRPs) from chicken protein hydrolysate were demonstrated to have intense umami and kokumi-enhancing effects. To find the main flavour-enhancing compounds in the chicken protein hydrolysate, the fractions with different molecular weights were obtained by ultrafitration. The evaluation of taste characteristics revealed that the fractions with molecular weights ranging from 1000 to 5000 Da predominantly contributed to the umami and kokumi-enhancing effects. After further purification by using ultrafiltration, gel filtration chromatography, and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in combination with sensory evaluation, three peptides were identified, an octapeptide (WVNEEDHL), a nonapeptide (NSLEGEFKG) and a decapeptide (KDLFDPVIQD). Sensory evaluation results showed that all three peptides could significantly enhance the meat flavour, umami taste and thickness of the chicken powder solution. The results indicate that the peptides have potential application as effective chicken flavour-enhancing ingredients in the food industry. |
