Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. / Bak, Kathrine Holmgaard; Petersen, Mikael Agerlin; Lametsch, Rene; Hansen, Erik T.; Ruiz Carrascal, Jorge.

I: Molecules, Bind 23, Nr. 2, 357, 08.02.2018.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Bak, KH, Petersen, MA, Lametsch, R, Hansen, ET & Ruiz Carrascal, J 2018, 'Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain', Molecules, bind 23, nr. 2, 357. https://doi.org/10.3390/molecules23020357

APA

Bak, K. H., Petersen, M. A., Lametsch, R., Hansen, E. T., & Ruiz Carrascal, J. (2018). Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. Molecules, 23(2), [357]. https://doi.org/10.3390/molecules23020357

Vancouver

Bak KH, Petersen MA, Lametsch R, Hansen ET, Ruiz Carrascal J. Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. Molecules. 2018 feb. 8;23(2). 357. https://doi.org/10.3390/molecules23020357

Author

Bak, Kathrine Holmgaard ; Petersen, Mikael Agerlin ; Lametsch, Rene ; Hansen, Erik T. ; Ruiz Carrascal, Jorge. / Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. I: Molecules. 2018 ; Bind 23, Nr. 2.

Bibtex

@article{18c8c00e1c1747c3ab74dcfdf5c8a3f9,
title = "Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain",
abstract = "There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme.",
keywords = "hydrolysis, enzyme, enzymatic hydrolysis, hemoglobin, papain, aroma, volatile compounds",
author = "Bak, {Kathrine Holmgaard} and Petersen, {Mikael Agerlin} and Rene Lametsch and Hansen, {Erik T.} and {Ruiz Carrascal}, Jorge",
year = "2018",
month = feb,
day = "8",
doi = "10.3390/molecules23020357",
language = "English",
volume = "23",
journal = "Molecules",
issn = "1420-3049",
publisher = "M D P I AG",
number = "2",

}

RIS

TY - JOUR

T1 - Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

AU - Bak, Kathrine Holmgaard

AU - Petersen, Mikael Agerlin

AU - Lametsch, Rene

AU - Hansen, Erik T.

AU - Ruiz Carrascal, Jorge

PY - 2018/2/8

Y1 - 2018/2/8

N2 - There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme.

AB - There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme.

KW - hydrolysis

KW - enzyme

KW - enzymatic hydrolysis

KW - hemoglobin

KW - papain

KW - aroma

KW - volatile compounds

UR - http://www.scopus.com/inward/record.url?scp=85041931697&partnerID=8YFLogxK

U2 - 10.3390/molecules23020357

DO - 10.3390/molecules23020357

M3 - Journal article

C2 - 29419737

VL - 23

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 2

M1 - 357

ER -

ID: 191185050