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Molecules 2018, 23(2), 357; https://doi.org/10.3390/molecules23020357

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

1
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
2
Danish Crown Ingredients, Flæsketorvet 41, 1711 Copenhagen V, Denmark
*
Author to whom correspondence should be addressed.
Received: 9 January 2018 / Revised: 1 February 2018 / Accepted: 1 February 2018 / Published: 8 February 2018
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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Abstract

There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain for up to 5 h, and the development of volatile compounds was analyzed via gas chromatography-mass spectrometry. The results showed that there was significant development of a number of volatile compounds with time, e.g., certain Maillard reaction and lipid oxidation products, which are likely candidates for the aroma development during hydrolysis. Furthermore, it was shown that development of a number of the volatiles was due to the hydrolysis process, as these compounds were not found in a control without enzyme. View Full-Text
Keywords: hydrolysis; enzyme; enzymatic hydrolysis; hemoglobin; papain; aroma; volatile compounds hydrolysis; enzyme; enzymatic hydrolysis; hemoglobin; papain; aroma; volatile compounds
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Bak, K.H.; Petersen, M.A.; Lametsch, R.; Hansen, E.T.; Ruiz-Carrascal, J. Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. Molecules 2018, 23, 357.

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