Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup. Issue 5 (25th March 2020)

• Record Type: Journal Article
• Authors: Dong, Hao; Liu, Jialing; Zeng, Xiaofang; Bai, Weidong; Yu, Limei
• Is Part Of: Food science & nutrition. Volume 8:Issue 5(2020)
• Page Start: 2436
• Page End: 2444
• Publication Date: 2020-03-25
• Subjects: chicken soup -- Cordyceps militaris -- enzymatic hydrolysis -- physicochemical quality -- protein solubility; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1533
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Chicken soup is one of the most popular Chinese‐style soups due to its high nutritional value and special flavor. However, the nutrients, mainly soluble protein, in the soup are relatively low. The aim of the present work was to enhance the protein solubility and other physicochemical properties of Cordyceps militaris chicken soup by enzymatic hydrolysis pretreatment. Results indicated that the soluble protein dissolution rate and flavor nucleotides (I+G) of Cordyceps militaris chicken soup had 1.6‐fold and 0.5‐fold increase, respectively, after enzymatic hydrolysis pretreatment. Not only the contents of total amino acids (TAA) and essential amino acids (EAA) in Cordyceps militaris chicken soup significantly increased, the organoleptic quality was also markedly improved after the enzymatic hydrolysis pretreatment. The present work provides a potential approach, which is enzymatic hydrolysis pretreatment of chicken meat, to enhance the protein solubility and physicochemical quality of Cordyceps militaris chicken soup. Abstract : The originality was to enhance the protein solubility of Cordyceps militaris chicken soup by enzymatic hydrolysis pretreatment with different enzymes. Results indicated that enzymatic hydrolysis pretreatment could significantly enhance the protein solubility, flavor nucleotides (I+G), total amino acid contents, and some other physicochemical properties of Cordyceps militaris chicken soup.