文献类型：期刊文献

英文题名：Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases

作者：Song, Chunyong[1,2];Yang, Yaofang[1,2];Zhao, Zhihang[1,2];Tan, Mingtang[1,2,3,4];Chen, Zhongqin[1,2,3,4];Zheng, Huina[1,2,3,4];Gao, Jialong[1,2,3,4];Lin, Haisheng[1,2,3,4];Zhu, Guoping[1,2,3,4];Cao, Wenhong[1,2,3,4]

机构：[1]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[3]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China

年份：2024

卷号：24

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001376800100001)、、EI(收录号：20244917484328)、Scopus(收录号：2-s2.0-85211028104)、WOS

基金：This work was supported by the Shenzhen Science and Technology Program (JCYJ20230807120316033) and the Modern Agricultural In-dustry Technology Research System of China (CARS-49) . We gratefully acknowledge the anonymous referees for the comments and construc-tive suggestions provided for improving the manuscript.

语种：英文

外文关键词：Monetaria moneta; Protein hydrolysate; Taste compounds; Synergy; Salty-umami taste

外文摘要：To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria moneta proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. The results revealed that enzymatic hydrolysis facilitated the release of taste compounds from M. moneta. The whiteness and < 3 kDa peptides of enzymatic hydrolysates significantly increased. Moreover, flavorzyme and protamex, with high DHs, could thoroughly hydrolyze the proteins, generating the enzymatic hydrolysates abundant in taste compounds (e.g., amino acids, nucleotides) that synergistically provided a strong salty-umami taste. Saltiness and umami posed a strong positive correlation, with a correlation coefficient exceeding 0.90, resulting in the highest levels of equivalent salty intensity (ESI = 80.05 gNaCl/L) and equivalent umami concentration (EUC = 84.56 gMSG/100 g) in the flavorzyme-treated hydrolysate, followed by the protamex-treated hydrolysate. In summary, these findings offer novel insights into preparing dual-functional seasoning ingredients with a salty-umami taste, ideal for use in low-salt food production.