FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 108-112.doi: 10.7506/spkx1002-6630-201323023

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Effect of Ultrafiltration on the Flavor of Silkworm Pupae Protein Hydrolysates

MU Li-xia,LU Zhen,LIAO Sen-tai*,ZOU Yu-xiao   

  1. Guangdong Key Laboratory of Agricultural Product Processing, Sericulture and Farm Produce Processing Research Institute,
    Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Received:2013-04-25 Revised:2013-11-07 Online:2013-12-15 Published:2014-01-03
  • Contact: LIAO Sen-tai


Color and flavor characteristics of ultrafiltration fractions of silkworm pupa protein hydrolystaes and their
Maillard reaction products were evaluated to choose the most suitable raw material for flavoring bases. Five ultrafiltration
fractions were obtained including 30 kD MWCO retenate (PMHs-Ⅰ), 10 kD MWCO retenate (PMHs-Ⅱ), 5 kD MWCO
retenate (PMHs-Ⅲ), 1 kD MWCO retenate (PMHs-Ⅳ) and 1 kD MWCO filtrate (PMHs-Ⅴ). The results showed that PMHs-
Ⅳ had the best sensory characteristics and contained the highest amount of 1k-5k D peptides and the highest proportion of
amino acids responsible for umami and sweet tastes. At the same time, its Maillard reaction products had a strong and pure
meaty aroma and consisted of 32 flavor compounds as identified by GC-MS.

Key words: ultrafiltration, hydrolysates, Maillard reaction, flavor

CLC Number: