Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

Xiaoyi Tan; Libo Qi; Fengjiao Fan; Zixuan Guo; Zhenyu Wang; Wei Song; Ming Du

doi:10.1016/j.foodchem.2018.05.034

Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

Food Chem. 2018 Oct 30:264:350-357. doi: 10.1016/j.foodchem.2018.05.034. Epub 2018 May 5.

Authors

Xiaoyi Tan¹, Libo Qi², Fengjiao Fan³, Zixuan Guo², Zhenyu Wang², Wei Song³, Ming Du⁴

Affiliations

¹ School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
² School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
³ Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China.
⁴ School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Department of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: duming@dlpu.edu.cn.

PMID: 29853387
DOI: 10.1016/j.foodchem.2018.05.034

Abstract

Hydrolysis of the proteins from cod bone was performed using flavourzyme and trypsin. The nutritional properties of hydrolysates by flavourzyme (HF) and trypsin (HT) were investigated. By comparison, HF exhibits a better degree of hydrolysates (DH) and nitrogen recovery (NR) than HT. The protein content of extract is 97.39% and had a good nutritional value due to the high protein digestibility-corrected amino acid score (PDCAAS) of 0.95 for adults. The content of total amino acids is 942.55 mg/g. The free amino acids content of hydrolysates derived from flavourzyme is 136.82 mg/g after hydrolyzing 3 h, while 17.12 mg/g of such hydrolysates was obtained by using trypsin. The main flavor compounds are alcohols, aldehydes, ketones, acids and alkanes. The molecular weight of predominant peptides ranged from 1000 to 3000 Da in both enzymatic hydrolysates. This study provided a theoretical basis to the preparation of nutritional components with attracting flavor in functional food industry.

Keywords: Cod bone; Enzymatic hydrolysis; GC–MS; Isolation; Protein.

MeSH terms

Amino Acids / analysis*
Animals
Bone and Bones / metabolism*
Endopeptidases / metabolism*
Gadiformes / metabolism
Gas Chromatography-Mass Spectrometry
Hydrolysis
Molecular Weight
Nutritive Value
Peptides / analysis*
Peptides / chemistry
Trypsin / metabolism*
Volatile Organic Compounds / analysis

Substances

Amino Acids
Peptides
Volatile Organic Compounds
Endopeptidases
flavourzyme
Trypsin