The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone
Table 2
Amino acid composition of GCBPH, TDP, and MRP.
AA
Taste threshold
TAA (mg/g)
FAA (mg/g)
GCBPH
TDP
MRP
GCBPH
TDP
MRP
Pro
300
87.65
84.18
68.17
6.38
5.95
2.87
Trp
—
67.58
58.5
37.65
11.77
14.37
4.94
Leu
90
38.35
32.94
22.65
28.19
24.28
14.25
Val
150
17.97
11.7
8.55
12.04
6.63
5.62
Ile
380
17.86
11.88
6.2
11.65
8.8
6.25
Phe
150
18.52
17.23
13.16
13.54
14.13
6.38
Met
30
14.87
12.75
9.57
9.05
9.48
6.58
His
20
15.69
14.78
12.49
3.85
4.5
2.17
Glu
5
64.51
59.45
33.84
12.18
13.12
5.85
Asp
3
41.69
39.37
24.63
13.24
12.45
8.57
Arg
10
34.16
28.38
21.29
17.65
14.83
11.49
Ala
60
23.97
23.64
12.47
9.85
9.39
5.52
Gly
110
28.48
24.17
19.5
5.83
6.22
3.45
Thr
260
17.41
16.23
9.34
9.85
8.73
5.21
Ser
150
9.2
8.64
5.62
6.01
6.08
4.87
Cys
—
8.74
5.35
2.65
2.85
2.57
1.25
Lys
50
42.85
40.79
24.69
24.65
23.62
9.51
Tyr
—
16.65
15.35
9.49
11.74
11.46
4.02
Total
566.15
505.33
341.96
210.32
196.61
108.8
FAA ratio
37.15
38.91
31.82
USAA
219.42
199.88
126.69
74.61
70.82
44.96
USAA ratio
38.76
39.55
37.05
35.47
36.02
41.32
TAA represents total amino acids; FAA represents free amino acids; USAA represents umami-sweet taste amino acids, including Glu, Asp, Arg, Ala, Gly, Thr, and Ser.
