PMID- 32688179
OWN - NLM
STAT- MEDLINE
DCOM- 20201110
LR  - 20201110
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 334
DP  - 2021 Jan 1
TI  - Optimisation of ultrasound-assisted enzymatic extraction conditions of umami 
      compounds from fish by-products using the combination of fractional factorial 
      design and central composite design.
PG  - 127498
LID - S0308-8146(20)31360-1 [pii]
LID - 10.1016/j.foodchem.2020.127498 [doi]
AB  - In this work, ultrasound-assisted enzymatic extraction (UAEE) conditions of umami 
      compounds from Labeo rohita head (LRH) was optimised using the combination of 
      fractional factorial design (FFD) and central composite design (CCD). Six factors 
      that can potentially influence the degree of hydrolysis (DH), equivalent umami 
      concentration (EUC), and extraction yield (EY) of umami extract were screened 
      through FFD. The three most significant variables were further optimised using 
      the CCD. The developed models were successfully fitted to the experimental data 
      and used to determine optimal extraction conditions. The optimum DH (22.73%), EUC 
      (6.61 g MSG/100 g protein), and EY (76.34%) of umami extract were achieved with a 
      liquid-solid ratio of 3 (v/w), ultrasonication time of 19.20 min and hydrolysis 
      time of 140.45 min. Besides, UAEE umami extract exhibited higher DH, EUC, EY, and 
      umami taste compared to that of the conventional enzymatic extraction (CEE).
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Bruno Siewe, Fabrice
AU  - Bruno Siewe F
AD  - Department of Meat and Marine Sciences, CSIR- Central Food Technological Research 
      Institute, Mysuru 570020, India.
FAU - Kudre, Tanaji G
AU  - Kudre TG
AD  - Department of Meat and Marine Sciences, CSIR- Central Food Technological Research 
      Institute, Mysuru 570020, India.
FAU - Narayan, Bhaskar
AU  - Narayan B
AD  - Department of Meat and Marine Sciences, CSIR- Central Food Technological Research 
      Institute, Mysuru 570020, India. Electronic address: bhasnarayan@gmail.com.
LA  - eng
PT  - Journal Article
DEP - 20200710
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Amino Acids)
RN  - 0 (Fish Proteins)
SB  - IM
MH  - Amino Acids/analysis
MH  - Animals
MH  - Chromatography, High Pressure Liquid
MH  - Cyprinidae
MH  - Fish Products/*analysis
MH  - Fish Proteins/metabolism
MH  - Hydrolysis
MH  - Research Design
MH  - *Sonication
OTO - NOTNLM
OT  - Enzymatic extraction
OT  - Labeo rohita by-products
OT  - Optimisation
OT  - Ultrasound
OT  - Umami compounds
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2020/07/21 06:00
MHDA- 2020/11/11 06:00
CRDT- 2020/07/21 06:00
PHST- 2019/10/08 00:00 [received]
PHST- 2020/07/01 00:00 [revised]
PHST- 2020/07/03 00:00 [accepted]
PHST- 2020/07/21 06:00 [pubmed]
PHST- 2020/11/11 06:00 [medline]
PHST- 2020/07/21 06:00 [entrez]
AID - S0308-8146(20)31360-1 [pii]
AID - 10.1016/j.foodchem.2020.127498 [doi]
PST - ppublish
SO  - Food Chem. 2021 Jan 1;334:127498. doi: 10.1016/j.foodchem.2020.127498. Epub 2020 
      Jul 10.