Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.

Proteins from Brassica sp. were prepared by alkaline extraction followed by acid precipitation. A double-enzyme (As1.398 and Flavourzyme) two-stage hydrolysis was used to hydrolyse Brassica sp. proteins, and the hydrolysates were used to generate meat-like flavourings. The effect of processing conditions on the volatile products generated from the thermal reaction between the protein hydrolysates and other additives was studied. The results indicated that temperature and pH influenced not only the number but also the amount of products. Those with the most favourite flavour and the highest volatile amount were generated at 160 °C, pH 4.0, whereas a burnt odour was produced at 180 °C, pH 8.0. Analysis using response surface methodology showed that the interaction of pH and temperature had a significant influence on the total amount of volatile products (P < 0.01). GC-MS analysis demonstrated that most of the components in the reaction products occur in food flavourings which had been identified in model systems.