Enzymatic improvement of taste in protein hydrolysates
The aim of the project is to improve the taste of extracted protein from blood using enzyme technology, with a focus on enhancing umami and kokumi. We have at the University of Copenhagen developed an enzymatic method for extracting protein from blood and hemoglobin. The result is a white protein powder with a relatively neutral taste.
In a new study, we have shown that with the help of enzymes it is possible to enhance the umami taste that is crucial for meat taste. We have tested the new product in a meat product where it was possible for a trained taste panel to taste the effect but it was relatively small. Therefore we want to optimize the enzymatic process by testing different enzymes - both commercial and enzymes purified from milk - to increase the effect. We also want to optimize the enzyme process itself and test the products in different meat products.
In the project MultiFunk we will work on improving the taste of extracted protein from blood using enzyme technology, in order to enhance umami and kokumi when adding the protein to meat products. Results from our research has shown that the improved protein product has an antioxidant effect that can help increase the shelf life of the meat product.
Facts:
Project period: October 1st 2021 - September 30th 2022
Researchers:
| Name | Title | Phone | |
|---|---|---|---|
| René Lametsch | Associate professor | +45 35 33 34 83 | |
| Qian Li | PostDoc | +45 35 32 60 39 |