Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate  

作　　者：Ana Rita Ribeiro de Araújo Cordeiro Lorena Lucena de Medeiros Lary de Souza Olegário Leila Moreira de Carvalho Taliana Kenia Alencar Bezerra Maria Teresa Bertoldo Pacheco Mércia de Sousa Galvão Marta Suely Madruga 

机构地区：[1]Post Graduate Program in Food Science and Technology,Department of Food Engineering,Technology Centre,Federal University of Paraiba,Campus I,58051-900,João Pessoa,Paraíba,Brazil [2]Food Technology Institute (ITAL).Science and Food Quality Center,13070-179,Campinas,São Paulo,Brazil

出　　处：《Food Bioscience》2022年第3期975-985,共11页食品生物科学（英文）

基　　金：the Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(National Council for Scientific and Technological Development,CNPq);the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(Coordination for the Improvement of Higher Education Personnel-Brazil,CAPES);the Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba(The Paraiba State Foundation for the Support of Research,FAPESQ);their financial support in Project 005/2019/PRONEX;for the scholarship granted to the first author.

摘　　要：This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.

关 键 词：Aroma precursors FLAVORING Goat byproducts Proteases Enzymatic hydrolysates Volatile compounds 

分 类 号：TS201[轻工技术与工程—食品科学]