Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics
To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characte...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008812 |
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| author | Binbin Yu Xiaoli Gong Na Zhang Soottawat Benjakul Yuhao Zhang Yu Fu |
| author_facet | Binbin Yu Xiaoli Gong Na Zhang Soottawat Benjakul Yuhao Zhang Yu Fu |
| author_sort | Binbin Yu |
| collection | DOAJ |
| description | To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa). UV and fluorescence spectra indicated a gradual rise in absorbance and fluorescence intensity. Glucosamine-induced glycation significantly mitigated bitterness, while enhancing saltiness and umami. GC–MS/MS analysis revealed that glycation led to reduced undesirable odor, and formation of aromatic compounds. LC-MS/MS identified Arg and Lys as the main modification sites. Interestingly, aldehydes were found to modify peptides via carbonyl-amine reaction, leading to decreased fishy odor. The present study contributes to flavor improvement of fish viscera-derived peptides through glycation and high-value utilization of fish viscera. |
| format | Article |
| id | doaj-art-85b8988388bc48ed9d138d98a8e65785 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-85b8988388bc48ed9d138d98a8e657852024-12-13T11:02:11ZengElsevierFood Chemistry: X2590-15752024-12-0124101993Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristicsBinbin Yu0Xiaoli Gong1Na Zhang2Soottawat Benjakul3Yuhao Zhang4Yu Fu5College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, ChinaKey Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, ThailandCollege of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Corresponding author at: College of Food Science, Southwest University, Chongqing 400715, China.To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa). UV and fluorescence spectra indicated a gradual rise in absorbance and fluorescence intensity. Glucosamine-induced glycation significantly mitigated bitterness, while enhancing saltiness and umami. GC–MS/MS analysis revealed that glycation led to reduced undesirable odor, and formation of aromatic compounds. LC-MS/MS identified Arg and Lys as the main modification sites. Interestingly, aldehydes were found to modify peptides via carbonyl-amine reaction, leading to decreased fishy odor. The present study contributes to flavor improvement of fish viscera-derived peptides through glycation and high-value utilization of fish viscera.http://www.sciencedirect.com/science/article/pii/S2590157524008812Ictalurus PunetausMaillard reactionVolatile compoundsSensory evaluationFishy odorCarbonyl-amine reaction |
| spellingShingle | Binbin Yu Xiaoli Gong Na Zhang Soottawat Benjakul Yuhao Zhang Yu Fu Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics Food Chemistry: X Ictalurus Punetaus Maillard reaction Volatile compounds Sensory evaluation Fishy odor Carbonyl-amine reaction |
| title | Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics |
| title_full | Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics |
| title_fullStr | Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics |
| title_full_unstemmed | Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics |
| title_short | Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics |
| title_sort | glycation modification of protein hydrolysate from channel catfish ictalurus punetaus viscera to mitigate undesirable flavor unraveling structure and flavor characteristics |
| topic | Ictalurus Punetaus Maillard reaction Volatile compounds Sensory evaluation Fishy odor Carbonyl-amine reaction |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008812 |
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