Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

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dc.contributor.author Qi, Hang
dc.contributor.author Xu, Zhe
dc.contributor.author Li, Yu-bo
dc.contributor.author Yu, Chenxu
dc.contributor.author Ji, Xiao-lin
dc.contributor.author Dong, Xiu-fang
dc.contributor.author Yu, Chenxu
dc.contributor.department Agricultural and Biosystems Engineering
dc.contributor.department Environmental Science
dc.date 2019-09-08T18:11:09.000
dc.date.accessioned 2020-06-29T22:36:25Z
dc.date.available 2020-06-29T22:36:25Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2017
dc.date.issued 2017-03-16
dc.description.abstract <p>Protein by-products from <em>Undaria pinnatifida</em> (<em>U. pinnatifida</em>) sporophyll processing (i.e., after polysaccharide extraction) were hydrolysed using flavourzyme (enzyme activity = 7592 U/g). Optimal hydrolysis conditions were determined using response surface analysis (i.e., 7% flavourzyme for 18 h); a hydrolysate yield of 32.52 ± 0.46 g/100 g dry-solids was achieved with a degree of hydrolysis (DH) at 5.63 ± 0.27 g α-amino nitrogen/100 g total nitrogen. Five free amino acids (FAAs), alanine, glumatic acid, aspartic acid, proline, and glycine, were abundant in the best hydrolysate. Eighteen volatile flavour compounds were identified using gas chromatography/mass spectrometry, with hexanal, cedrol, nonanal, 2-heptenal, acetoin, and heptanal being the primary odorants. As indicated by the sensory panel, the hydrolysate from <em>U. pinnatifida</em> sporophyll by-products (HUPSB) exhibited an umami taste and a seaweed odour. It was concluded that the protein by-products of <em>U. pinnatifida</em> sporophyll processing could yield excellent seafood flavouring.</p>
dc.description.comments <p>This article is published by Taylor & Francis as Qi, Hang, Zhe Xu, Yu-bo Li, Xiao-lin Ji, Xiu-fang Dong, and Chen-xu Yu. "Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product." <em>International Journal of Food Properties </em>20, no. 12 (2017): 2867-2876. DOI: <a href="http://dx.doi.org/10.1080/10942912.2016.1256302" target="_blank">10.1080/10942912.2016.1256302</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/abe_eng_pubs/1041/
dc.identifier.articleid 2326
dc.identifier.contextkey 14907789
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/1041
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/742
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_pubs/1041/0-Intl.J.FoodProperties_Permission_policy.pdf|||Fri Jan 14 18:20:39 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_pubs/1041/2017_YuChenxu_SeafoodFlavourings.pdf|||Fri Jan 14 18:20:40 UTC 2022
dc.source.uri 10.1080/10942912.2016.1256302
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Food Biotechnology
dc.subject.disciplines Food Processing
dc.subject.keywords Flavourzyme
dc.subject.keywords Free amino acids
dc.subject.keywords Seafood flavouring
dc.subject.keywords Sporophyll
dc.subject.keywords Undaria pinnatifida
dc.subject.keywords Volatile flavours
dc.title Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 837654ad-03e3-4004-b198-68d7756bcd27
relation.isOrgUnitOfPublication 8eb24241-0d92-4baf-ae75-08f716d30801
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