title: A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction.
abstract: Five beef bone hydrolysates were obtained by different enzyme treatment schemes, including papain (M), combination of porcine pancreatic lipase and papain (Z+M, combination of lipase and papain (Y+M), Protamex (F), combination of porcine pancreatic lipase and Protamex (Z+F). The degree of hydrolysis (DH), free amino acids and molecular weight distribution of these hydrolysates were evaluated. To further explore the differences between these five hydrolysates, Maillard reaction products (MRPs) were prepared using a xylose/cysteine/hydrolysate model. It was found that the DH, content of low molecular weight peptides and amino acids of hydrolysates increased significantly after lipase pre-treatment. GC-MS showed that the total content of furans, pyrroles and thioethers in MRPs Y+M increased by 78.0% compared with MRPs M, while in MRPs Z+F, pyrazines increased by 44.1% compared with MRPs F. Examining the sensory characteristics of the MRPs, the MRP from the hydrolysate of Y+M had the best mouthful, umami and meaty characteristics. The correlation analysis further confirmed that an appropriate lipase pre-treatment could improve the flavour of MRPs.
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Shiqing
authors.initials: S
authors.lastname: Song
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Sisi
authors.initials: S
authors.lastname: Li
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Li
authors.initials: L
authors.lastname: Fan
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors.forename: Khizar
authors.initials: K
authors.lastname: Hayat
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: sshqingg@163.com.
authors.forename: Zuobing
authors.initials: Z
authors.lastname: Xiao
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Lihua
authors.initials: L
authors.lastname: Chen
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Tang
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002417:Cattle; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006868:Hydrolysis / Q000187:drug effects; D008049:Lipase / Q000494:pharmacology*; D015416:Maillard Reaction; D010206:Papain / Q000494:pharmacology*; D010455:Peptides / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis*; D013649:Taste; D014994:Xylose / Q000737:chemistry
chemical_list: D000596:Amino Acids; D010455:Peptides; D014994:Xylose; D008049:Lipase; D010206:Papain
keywords: 2-Pentylfuran (PubChem CID: 19602); Bone hydrolysates; Cysteine (PubChem CID: 5862); Descriptive sensory analysis; Dimethyl disulfide (PubChem CID: 12232); Dimethyl trisulfide (PubChem CID: 19310); GC–MS; Hexanal (PubChem CID: 6184); Lipase; Maillard reaction product; Partial least squares regression; Xylose (PubChem CID: 135191)