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The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

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Abstract

To improve and confirm the dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). Response surface methodology and Box-Behnken design was employed to optimize the conditions for enzymatic hydrolysis of PBME. The optimal hydrolysis conditions were: hydrolysis time, 3h; temperature, 55 °C; substrate concentration, 375g/L; and amount of enzyme, 0.4%. L16(35) orthogonal experimental was utilized to obtain the optimal Maillard reaction conditions for PBME and enzymatic hydrolysate of PBME (EH-PBME). The optimal conditions for PBME were: components, 4% glucose, 2% xylose, 1.5% Tyr, 1.5% Ala, and 4% VB1; reaction time, 40 min; and reaction temperature, 115 °C. The optimal conditions for EH-PBME were: components, 2% glucose, 2% xylose, 3% Ala, and 5% VB1; reaction time, 40 min; temperature, 110 °C. The antioxidant activities for PBME, EH-PBME, Maillard reaction products of PBME (MPRs A) and Maillard reaction products of EH-PBME (MPRs B) were 50%, 86%, 84% and 41% respectively. The content of taste-active substances and volatile compounds were also determined. Finally, PLSR was employed to evaluate the correlation between flavor compounds and sensory data.

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Authors and Affiliations

  1. Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China

    Dongyu Shen, Aygul Alim, Ali Raza, Huanlu Song & Yu Zhang

  2. Fushun Dufengxuan Gushen Biotechnology Co., Ltd., Fushun, 113006, Liaoning Province, China

    Lei Zhang & Peng Liu

Authors
  1. Dongyu Shen
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  2. Aygul Alim
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  3. Ali Raza
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  4. Huanlu Song
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  5. Yu Zhang
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  6. Lei Zhang
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  7. Peng Liu
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Correspondence to Huanlu Song.

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Shen, D., Alim, A., Raza, A. et al. The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME). J Food Sci Technol 56, 3239–3253 (2019). https://doi.org/10.1007/s13197-019-03780-z

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  • DOI: https://doi.org/10.1007/s13197-019-03780-z

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