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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3239–3253 | Cite as

The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

  • Dongyu Shen
  • Aygul Alim
  • Ali Raza
  • Huanlu SongEmail author
  • Yu Zhang
  • Lei Zhang
  • Peng Liu
Original Article
  • 19 Downloads

Abstract

To improve and confirm the dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). Response surface methodology and Box-Behnken design was employed to optimize the conditions for enzymatic hydrolysis of PBME. The optimal hydrolysis conditions were: hydrolysis time, 3h; temperature, 55 °C; substrate concentration, 375g/L; and amount of enzyme, 0.4%. L16(35) orthogonal experimental was utilized to obtain the optimal Maillard reaction conditions for PBME and enzymatic hydrolysate of PBME (EH-PBME). The optimal conditions for PBME were: components, 4% glucose, 2% xylose, 1.5% Tyr, 1.5% Ala, and 4% VB1; reaction time, 40 min; and reaction temperature, 115 °C. The optimal conditions for EH-PBME were: components, 2% glucose, 2% xylose, 3% Ala, and 5% VB1; reaction time, 40 min; temperature, 110 °C. The antioxidant activities for PBME, EH-PBME, Maillard reaction products of PBME (MPRs A) and Maillard reaction products of EH-PBME (MPRs B) were 50%, 86%, 84% and 41% respectively. The content of taste-active substances and volatile compounds were also determined. Finally, PLSR was employed to evaluate the correlation between flavor compounds and sensory data.

Keywords

Porcine bone marrow extract (PBME) Enzymatic hydrolysis Maillard reaction Sensory evaluation Antioxidant Partial least squares regression (PLSR) 

Notes

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory ScienceBeijing Technology and Business UniversityBeijingChina
  2. 2.Fushun Dufengxuan Gushen Biotechnology Co., Ltd.FushunChina

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