Development of antihypertensive natural seasoning using beef hydrolyzate

Content Provider	Semantic Scholar
Author	Back, Su-Yeon Kim, Hyun-Ku Lim, Sang-Dong Do, Gun-Pyo Do, Jeong-Ryong
Copyright Year	2013
Abstract	Natural seasoning with antihypertensive effect was developed using beef hydrolyzate. Quality of the natural seasoning product was compared with five concentrations of beef hydrolyzates at 0, 5, 10, 15, and 20%. Optimum conditions of beef hydrolyzate were determined to be Alcalase 2.4 L 1%, beef concentration 5%, and 4 h of hydrolysis. Angiotensin-converting enzyme (ACE) inhibitory activity of beef hydrolyzate was increased by 70.2% as compared to that of control under the same condition. Sensory evaluation results showed that natural seasoning with 15% beef hydrolyzate was acceptable with salty and savory taste. ACE inhibitory activity of the seasoning with 15% beef hydrolyzate was increased by 41.7% compared to control. Amino acid compositions of natural seasoning in 15% beef hydrolyzate were taurine (511.3mg%), glutamine (846.2mg%), glycine (120.6mg%), and ammonia (NH3) (105.7 mg%). Optimal composition of the seasoning product was: 15% beef hydrolyzate mixed with 1.7% red pepper powder, 4.25% crab water extract, 10.2% kelp powder, 1.7% garlic powder, 10.2% anchovy powder, 10.2% short-necked clam powder, 12.75% shrimp powder, 17% beef powder, 12.75% shiitake powder, and 4.25% freeze-dried pollock powder. The seasoning with 15% beef hydrolyzate may have antihypertensive effects with high consumer acceptability.
Starting Page	201
Ending Page	206
Page Count	6
File Format	PDF HTM / HTML
DOI	10.1007/s13765-011-3023-8
Volume Number	56
Alternate Webpage(s)	https://page-one.springer.com/pdf/preview/10.1007/s13765-011-3023-8
Alternate Webpage(s)	https://doi.org/10.1007/s13765-011-3023-8
Journal	Journal of the Korean Society for Applied Biological Chemistry
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article