Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Abstract

To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitation of free amino acids and γ-glutamyl dipeptides was carried out in combination with sensory analysis. Sensory perception, especially the thick, complex, continuous, and overall kokumi sensation of both hemoglobin and meat hydrolysates, was greatly enhanced by γ-glutamylation. Due to the higher amount of glutamine present in meat hydrolysates, γ-glutamylated hydrolysates from meat contained higher concentrations of γ-glutamyl dipeptides and showed stronger kokumi sensation than the hemoglobin counterpart without the addition of glutamine. For hydrolysates from both raw materials, extra addition of glutamine (10 and 20 mM) was beneficial for obtaining higher concentrations of γ-glutamyl dipeptides but contributed little to the kokumi sensation. This study revealed that the kokumi sensation of protein hydrolysates could be intensified by a γ-glutamyl transfer reaction, and the enhanced kokumi sensation could be related to the generation of γ-glutamyl peptides.

The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract

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Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats

“…A previous study showed that lipids can easily deteriorate, leading to the reduction of oxidative stability and the production of various volatile components [ 1 ]. Once the odor threshold for certain secondary oxidation products is exceeded, consumers may detect aromas of rancidity [ 2 ]. Synthetic antioxidants can inhibit lipid oxidation, and these have been widely used in meat production, but they have been discouraged because of their toxic effects.…”

Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat

“…Unexpectedly, there was no further increase in γ-Glu dipeptides in GA. It has been reported that addition of 10 and 20 mM Gln into protein hydrolysate promoted the γ-Glu dipeptides when Glutaminase SD-C100S was treated ( Li, Liu, et al, 2020 ). It is possible that the Gln concentration at 17 mM in PA ( Fig.…”

“…In order to increase the amount and availability of GGP in foods, studies have used combinations of protein hydrolysis and addition of glutaminase for the interconversion of Gln and Glu and for its γ-glutamyl transferase activity to transfer the γ-glutamyl moiety to other amino acids and peptides ( Li et al, 2020 , Sari et al, 2014 ). We suspect that they are particularly abundant in the crust.…”