Processed flavors derived from combined bromelain hydrolyzed jellyfish protein hydrolysate, reducing sugars and arginine

Main Article Content

Tanaporn Emrerk
Vilai Rungsardthong
Savitri Vatanyoopaisarn
Benjawan Thumthanaruk
Yasutomo Tamaki
Eisuke Kuraya

Abstract

Food flavor compounds can be thermally produced by the reaction of reducing sugar and amino acid at specific conditions of time, temperature, pH, and water content. The pathways of Maillard reaction, Amadori rearrangement, Strecker degradation, and Schiff bases contribute to flavor and color. To date, no report on jellyfish by-products has been involved in generating food flavors. The objectives of this study were to investigate hydrolysis factors (enzyme concentration and hydrolysis time) of jellyfish by-products on qualities of enzymatic bromelain-jellyfish protein hydrolysate (eb-JPH). The characterization of volatiles obtained from selected eb-JPH reacted with mixed sugars (glucose and ribose), and arginine was by GC-MS. Results showed that the protein of dried jellyfish by-product was 68.8%. The reaction for producing eb-JPH was bromelain 20% for 18 h at pH 6 and 50ᵒC and generated the highest yield and degree of hydrolysis at 76.09% and 80.94%. The volatile flavors developed by the reaction of eb-JPH, sugars (glucose and ribose), and arginine prepared in the ratio of 0.1:1:0.08:0.08 (w/w) heated at 95±2ᵒC for 2 h yielded 13 volatile compounds in which benzaldehyde and methyl pyrazines were significant contributors to the meat-like flavor.

Downloads

Download data is not yet available.

Article Details

Section
Biological sciences

References

AOAC. (2000). Official Methods of Analysis of AOAC International, 17th, Maryland, USA: AOAC International.

BeMiller, J. N., and Huber, K. C. (2008). Chapter 3. Carbohydrates. In Fennema's Food Chemistry. (Damodaran, S., Parklin, K., and Fennema, O. R., eds.). 4th, pp. 83-154. Boca Raton, Florida: CRC Press.

Benjakul, S., and Morrissey, M. T. (1997). Protein hydrolysates from Pacific whiting solid wastes, Journal of Agricultural and Food Chemistry, 45(9), 3423-3430.

Charoenchokpanich, W., Rungsardthong, V., Vatanyoopaisarn, S., Thumthanaruk, B., and Tamaki, Y. (2020). Salt reduction in salted jellyfish (Lobonema smithii) using a mechanical washing machine. Science, Engineering and Health Studies, 14(3), 184-192.

Chiang, J. H., Eyres, G. T., Silcock, P. J., Hardacre, A. K., and Parker, M. E. (2019). Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International, 123, 642-649.

Fadel, H. H. M., Lotfy, S. N., Asker, M. M. S., Mahmoud, M. G., and Al-Okbi, S. Y. (2018). Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality. Journal of Advanced Research, 10, 31-38.

Han, J. R., Yan, J. N., Sun, S. G., Tang, Y., Shang, W. H., Li, A. T., Guo, X. K., Du, Y. N., Wu, H. T., Zhu, B. W., and Xiong, Y. L. (2018). Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products. Food Chemistry, 261, 337-347.

Hsieh, Y-H. P., Leong, F-M., and Rudloe, J. (2001). Jellyfish as food. Hydrobiologia, 451, 11-17.

Klaiwong, T., Hutangura, P., Rutatip, S., Wongsa-Ngasri, P., and Thumthanaruk, B. (2014). Comparative properties of pepsin hydrolyzed jellyfish protein from salted jellyfish. Journal of Agricultural Science and Technology B, 4(7), 555-564.

Kromfang, I., Chikhunthod, U., Karpilanondh, P., and Thumthanaruk, B. (2015). Identification of volatile compounds in jellyfish protein hydrolysate. King Mongkut's University of Technology North Bangkok International Journal of Applied Science and Technology, 8(2), 153-161.

Kuraya, E., Touyama, A., and Watanabe, K. (2018). Chemical investigation of the volatile compounds of Alpinia zerumbet leaves using DH-TD-GC/MS. Facta Universitatis, Series Physics, Chemistry and Technology. 16(1), 76.

Laohakunjit, N., Selamassakul, O., and Kerdchoechuen, O. (2014). Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.). Food Chemistry, 158, 162-170.

Liu, B. L., and Chiang, P. S. (2008). Production of hydrolysate with antioxidative activity and functional properties by enzymatic hydrolysis of defatted sesame (Sesamum indicum L.). International Journal of Applied Science and Engineering, 6(2), 73-83.

Peinado, I., Koutsidis, G., and Ames, J. (2016). Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT-Food Science and Technology, 66, 444-452.

Radjenović, D., Stojičić, B., Radjenović, B., and Radmilović-Radjenović, M. (2018). The effect of grinding on the apparent colour of the powder. American Journal of Engineering Research, 7(12), 97-100.

Shimoda, M., and Shibamoto, T. (1990). Isolation and identification of headspace volatiles from brewed coffee with an on-column GC-MS method. Journal of Agricultural and Food Chemistry, 38(3), 802-804.

Silaprueng, S., Thumthanaruk, B., and Wongsa-ngasri, P. (2015). Comparative functional properties of jellyfish (Lobonema smithii) protein hydrolysate as influenced by bromelain and hydrochloric acid. Journal of Food Science and Agricultural Technology, 1(1), 171-176.

Sonklin, C., Laohakunjit, N., and Kerdchoechuen, O. (2011). Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain. Journal of Agricultural and Food Chemistry, 59(15), 8475-8483.

Sukkhown, P., Jangchud, K., Lorjaroenphon, Y., and Pirak, T. (2018). Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: effect of drying method. Food Hydrocolloids, 76, 103-112.

Thumthanaruk, B., and Lueyot, A. (2014). Functional properties of jellyfish (Lobonema smithii) protein hydrolysate. The Journal of Applied Science, 13(2), 33-42.

Zou, T., Kang, L., Yang, C., Song, H., and Liu, Y. (2019). Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction. LWT-Food Science and Technology, 110, 8-18.