Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the is...

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Main Authors:	Hong, Pui Khoon, Ndagijimana, Maurice, Betti, Mirko
Format:	Article
Language:	English
Published:	Elsevier 2016
Subjects:	Q Science (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf

id	ump-20014
recordtype	eprints
spelling	ump-200142018-06-05T02:54:58Z http://umpir.ump.edu.my/id/eprint/20014/ Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko Q Science (General) Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the isoelectric solubilisation precipitation process (ISP) was hydrolysed with Alcalase and glycated with glucosamine (GlcN) at moderate temperatures (37/50 �C) in the presence or absence of transglutaminase (TGase). The glycated hydrolysates showed reduced fluorescence advanced glycated end-products (AGE) and a reduced amount of alpha-dicarbonyl compounds (a-DC). An untrained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salty standard seasoning solution (p < 0.05) regardless of GlcN glycation (both tested at 0.3 M Na+). GlcN treatments showed a tendency (p = 0.0593) to increase savouriness. Free glutamic acid and free aspartic acid found in the PPI hydrolysate likely increased the salty perception. Elsevier 2016-04 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf Hong, Pui Khoon and Ndagijimana, Maurice and Betti, Mirko (2016) Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chemistry, 197. pp. 1143-1152. ISSN 03088146 https://doi.org/10.1016/j.foodchem.2015.11.096 10.1016/j.foodchem.2015.11.096
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
description	Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the isoelectric solubilisation precipitation process (ISP) was hydrolysed with Alcalase and glycated with glucosamine (GlcN) at moderate temperatures (37/50 �C) in the presence or absence of transglutaminase (TGase). The glycated hydrolysates showed reduced fluorescence advanced glycated end-products (AGE) and a reduced amount of alpha-dicarbonyl compounds (a-DC). An untrained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salty standard seasoning solution (p < 0.05) regardless of GlcN glycation (both tested at 0.3 M Na+). GlcN treatments showed a tendency (p = 0.0593) to increase savouriness. Free glutamic acid and free aspartic acid found in the PPI hydrolysate likely increased the salty perception.
format	Article
author	Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko
author_facet	Hong, Pui Khoon Ndagijimana, Maurice Betti, Mirko
author_sort	Hong, Pui Khoon
title	Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
title_short	Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
title_full	Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
title_fullStr	Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
title_full_unstemmed	Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
title_sort	glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: chemical modifications and taste-enhancing activity
publisher	Elsevier
publishDate	2016
url	http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf
first_indexed	2023-09-18T22:28:41Z
last_indexed	2023-09-18T22:28:41Z
_version_	1777416139111923712

Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

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