Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar

Author:

Sharma Kartik1,Nilsuwan Krisana1,Hong Hui2,Fan Xinru3,Benjakul Soottawat1ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China

3. College of Food Science and Engineering Dalian Ocean University Dalian 116023 China

Abstract

SummaryImpacts of Maillard reaction on bitterness, physicochemical properties, antioxidant activities of salmon frame protein hydrolysates (PH) and its plastein (PT) using ribose or glucosamine (Glx) were investigated. PT showed higher bitterness than PH after Maillard reaction, regardless of sugars and concentrations used (P < 0.05). PH (10%) and 4% Glx heated at 120 °C for 120 min yielded Maillard reaction products (MRPs) with the least bitterness (score: 5.89) as compared to control sample (P < 0.05). Browning intensity and lightness of aforesaid sample were directly and inversely proportional to treatment time, respectively. MRPs (10% PH with 4% Glx) showed the increased DPPH and ABTS radical scavenging activities (37.06 and 45.65 μmol TE g−1, respectively) up to 60 min (P < 0.05). Moreover, bitterness score of MRPS heated for 60 min was reduced from 9.37 (PH) to 1.44 ascertained by decrease in hydrophobic amino acid contents (P < 0.05). Therefore, Maillard reaction could be used as a promising means to lower bitterness of salmon frame PH.

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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