Hydrolysierende Fermente

Kraut, Heinrich; Rohdewald, Margarete; Weischer, Ä.; Kofrányi, Ernst; Michaelis, L.; Menten, M. L.; Langenbeck,; Willstätter, Richard; Kühn, Richard; Weidenhagen, Rudolf; Helferich, Burckhardt; Csányi, W.

doi:10.1007/978-3-7091-7990-1_2

Cited by 1 publication

(1 citation statement)

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“…Proteolysis takes place outside the cell triggered by a proteolytic system located mainly in the cell walls. Plasmolysis can be initiated by different treatments, namely by thermolysis under acidic conditions (107), by the addition of organic solvents such as ethyl acetate (108) or ethanol (109), by the presence of organic or inorganic salts (110,111), or by formic acid (112). In some instances a step is added prior to autolysis: mechanical disruption of cell walls by homogenization under alkaline conditions (113) or by thermal shock treatment (spray drying) (114).…”

Section: Processingmentioning

confidence: 99%

Protein hydrolysis—the key to meat flavoring systems

Lieske

Konrad

1994

Food Reviews International

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The flavors produced by stewing, broiling, or roasting make meat one of the most popular items in the human diet. No "key" compounds are responsible for meat flavors. However, protein degradation appears essential to the development of meat flavor precursors whose interactions are responsible for characteristic meat flavors. This review examines simulated meat flavor systems based on the protein degradation products produced by acid hydrolysis using strong mineral acids, yeast autolysis, and enzyme degradation of natural meat proteins by pure proteinases. In addition, the contributions to meat flavor made by heating protein hydrolysates in the presence of sugars and organic sulfur compounds are reviewed. This paper also describes the work in applied meat flavor research carried out in the former East Germany.

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Section: Processingmentioning

confidence: 99%