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Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

Bruno, Siewe Fabrice, Kudre, Tanaji G., Bhaskar, N.
Journal of food science and technology 2019 v.56 no.4 pp. 1966-1977
Labeo rohita, amino acids, antioxidant activity, enzymatic hydrolysis, fish protein hydrolysate, head, hydrolysis, monosodium glutamate, proteinases, taste, ultrasonics, umami
Effects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of the Labeo rohita head (LRH) protein hydrolysate was investigated. US and MW pretreatments increased the protein recovery, MSG-like amino acid and flavour 5′-nucleotide contents, equivalent umami concentration (EUC) and antioxidant activities of LRH protein hydrolysates significantly (p < 0.05). The type of enzyme influenced the protein recovery and EUC significantly but did not influence the flavour 5′-nucleotide content of LRH protein hydrolysate (p > 0.05). The highest recovery yield of LRH protein hydrolysate (69.75%) was obtained with the MW pretreatment followed by the protamex hydrolysis, while the highest EUC (41.82 g monosodium glutamate (MSG)/kg) was yielded with the combination of the US pretreatment and the flavourzyme hydrolysis. These results indicate that US and MW pretreatments can help to enhance the recovery yield, umami taste compound content and antioxidant activities of the LRH protein hydrolysate.