title: Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity.
abstract: 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 (α-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 0.3M 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.
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Pui Khoon
authors.initials: PK
authors.lastname: Hong
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
authors.forename: Maurice
authors.initials: M
authors.lastname: Ndagijimana
authors.affiliation: Department of Agricultural, Food and Nutritional Science (AFNS), Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada. Electronic address: mirko.betti@ualberta.ca.
authors.forename: Mirko
authors.initials: M
authors.lastname: Betti
mesh_terms: D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry*; D005511:Food Handling; D005944:Glucosamine / Q000494:pharmacology*; D017127:Glycation End Products, Advanced / Q000737:chemistry; D006031:Glycosylation; D006868:Hydrolysis; D008460:Meat; D013649:Taste; D011503:Transglutaminases / Q000494:pharmacology*
chemical_list: D004044:Dietary Proteins; D017127:Glycation End Products, Advanced; D011503:Transglutaminases; D005944:Glucosamine
keywords: 3-Deoxyglucosone (PubChem CID: 114839); Diacetyl (PubChem CID: 650); Glucosamine; Glucosone (PubChem CID: 159630); Glyoxal (PubChem CID: 7860); Isoelectric solubilisation and precipitation process; Maillard reaction; Methylglyoxal (PubChem CID: 880); Poultry protein isolate; Salty; Savoury