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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1966–1977 | Cite as

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

  • Siewe Fabrice Bruno
  • Tanaji G. KudreEmail author
  • N. BhaskarEmail author
Original Article
  • 59 Downloads

Abstract

Effects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of the Labeo rohita head (LRH) protein hydrolysate was investigated. US and MW pretreatments increased the protein recovery, MSG-like amino acid and flavour 5′-nucleotide contents, equivalent umami concentration (EUC) and antioxidant activities of LRH protein hydrolysates significantly (p < 0.05). The type of enzyme influenced the protein recovery and EUC significantly but did not influence the flavour 5′-nucleotide content of LRH protein hydrolysate (p > 0.05). The highest recovery yield of LRH protein hydrolysate (69.75%) was obtained with the MW pretreatment followed by the protamex hydrolysis, while the highest EUC (41.82 g monosodium glutamate (MSG)/kg) was yielded with the combination of the US pretreatment and the flavourzyme hydrolysis. These results indicate that US and MW pretreatments can help to enhance the recovery yield, umami taste compound content and antioxidant activities of the LRH protein hydrolysate.

Keywords

Pretreatments Enzymatic hydrolysis Protein hydrolysate Umami taste compounds Antioxidant activities 

Notes

Acknowledgements

This work was financially supported by The World Academy of Sciences (TWAS), Italy and the Department of Biotechnology (DBT), Science and engineering research board (Grant No. ECR/2015/000215) India. We also thank the Director of CSIR-CFTRI, Mysuru, for allowing to access the facilities and permission to publish this work.

Supplementary material

13197_2019_3663_MOESM1_ESM.docx (26 kb)
Supplementary material 1 (DOCX 26 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Meat and Marine SciencesCSIR- Central Food Technological Research InstituteMysoreIndia

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