Natural Flavours means essential oil, essence or extractive, oleoresin, protein hydrolysate, distillate or any product of roasting, heating or enzymolysis
which contains the flavouring.
ACE-inhibitory peptides from food proteins, which can be released from the sequence of parent proteins by enzymolysis
, are currently identified as an alternative for the treatment of hypertension .
The definition of "natural flavour" under the Code of Federal Regulations is: "the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis
, which contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional".
In preliminary experiment, the digestion effects of time of enzymolysis
and the concentration of pronase had been investigated.
illuminate the effect of low-frequency ultrasound on the enzymolysis
of corn protein with the degree of hydrolysis (DH), conversion rate of protein (CR), and IC50 value of DPPH as analytical indicators.
The extraction procedure was processed with ultrasound assistance, and target analytes were extracted using hydrochloric acid without complicated enzymolysis
to improve the antioxidant activities of peanut (Arachin conarachin L.) antioxidant hydrolysate.
After each cycle of enzymolysis
, the immobilized trypsin was collected and washed several times with pH 8 N[H.sub.4]HC[O.sub.3] buffer solution (25 mmol/L), and then a new run was started in the same buffer solution.
These obstacles include hepatic and renal clearance, hydrolysis, enzymolysis
, endocytosis, and lysosomal degradation.
For example, in enzymolysis
, peptide fragments with a hydrophobic property and large molecular weight may get lost, leading to the loss of important information.
Consequently, the promising approach being researched in the bioactive peptide production is the use of different pretreatments prior to the enzymolysis
. In this case, ultrasound in food processing is based on the fact that it can result in significant changes in some chemical, functional, and physical properties of food ingredients that maybe of interest as a technological advantage, especially at high power (low frequency, between 20 and 100 kHz), and it is reported that ultrasound technology is beneficial for being eco-friendly and having promising results, such as reduced hydrolysis time and enlarged determinate bioactivity [12, 13].
First of all, the proteins do not need to enzymolysis
prior to analysis, and the target is simple to prepare.