Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.

The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine hemoglobin and whole blood hydrolysates. Porcine hemoglobin and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hydrolysates. Exopeptidase treatment can release terminal amino acids from peptides, which in turn may contribute to formation of volatile compounds by Maillard reactions. In contrast, endopeptidases conferred a slightly bitter taste and different volatile profiles. For hemoglobin hydrolysates, principal component analysis revealed that proteases were categorized into three groups based on endo- or exo-peptidase activity. Whole blood is a more complex raw material, yet the proteases were still categorized in a similar fashion. This work contributes to understanding structural characteristics responsible for taste and volatile profiles of protein hydrolysates. Unlabelled Image • Porcine hemoglobin and whole blood were hydrolyzed using endo- and exo-peptidases. • Two hemoglobin subunits exhibited different enzymatic resistance. • Exopeptidases reduced bitterness and altered volatile profiles of protein hydrolysates. • There was a correlation between taste attributes and peptide MW ranges. • PCA analysis revealed that proteases were grouped based on endo- or exo-peptidase activity. [ABSTRACT FROM AUTHOR]