Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

Abstract

Bovine bone extract exhibiting umami taste is a natural source and alternative to replace monosodium glutamate in food. To identify non-volatile umami compounds, hydrolyzed bovine bone extract (BBE), Maillard reaction products (MRPs) of BBE and its hydrolysate were prepared. Umami taste peptides were separated by consecutive chromatography and LC-Q-TOF-MS/MS. Total of seven peptides including Gly-Pro, Pro-Glu-His, Ser-Thr, Ala-His, Pro-Gln, Gly-Val-Arg and Val-Asp-Gly-Arg were identified in MRPs of BBE. Similarly, eight peptides, Pro-Thr-His, Glu-Leu, Leu-Cys-Phe, Val-Cys, Pro-Val-Glu-Gly, Gly-His, Ile-Phe and Glu-Ser were found in enzymatic hydrolysate of BBE. In addition, a total of twelve peptides such as Leu-Val, Ala-Pro, Glu-Ala, Ala-Gly-Tyr, Gly-Pro-Ser, Pro-Glu, Gly-Cys, Glu-Val, Gly-Gln, Leu-Val-Gly, Pro-Leu and Ala-Gln were identified in MRPs of BBE hydrolysate. Therefore, a total of eight inimitable peptides were synthesized and subjected to sensory analysis. Sensory analysis showed that Val-Cys having highest taste threshold (1.5 mmol/L) while Leu-Cys-Phe having lowest (0.4 mmol/L) in blank beef broth. Novelty impact statement In this study, we used enzymatic hydrolysis and Maillard reaction in order to increase the generation of flavor peptides from bovine bone extract. Study results reveled that flavor peptides can be increase more by Maillard reaction as compared to the enzyme hydrolysis. The Maillard reaction play an important role in the generation of flavor peptides.