Journal
FOOD CHEMISTRY
Volume 263, Issue -, Pages 186-193Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.120
Keywords
Defatted flaxseed meal; Immobilized enzyme; Hydrolysis; Maillard reaction; Correlation
Funding
- Major Projects of Science and Technology in Anhui Province [17030701058, 17030701024, 17030701028]
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We aimed to simplify the enzymolysis process for flaxseed protein hydrolysates production as Maillard reaction products (MRPs) to generate different flavor characteristics. More than 50% activity of immobilized enzymes (Alcalase and Flavourzyme) was retained after repeated use. Subsequently, after five weeks, the activities of the immobilized enzymes were also observed to be higher after storage at 4 degrees C. The optimum conditions for production of flaxseed protein hydrolysates using sequential enzymatic hydrolysis were as follow: 3,000 U/g of Alcalase at 60 degrees C and pH 8.0 for 2 h and 120 U/g of Flavourzyme at 50 degrees C and pII 6.5 for 2 h. Partial least squares regression analysis revealed that resulting peptides with the molecular weight (MW) higher than 1,000 Da could improve the mouthfulness and stability in umami soup; whereas, peptides with MW of 128-1,000 Da mainly contributed to the generation of meat-like flavor compounds with a significant effect on umami taste and bitterness.
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