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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #317823
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal

Author
item ZHANG, YHIN - University Of California
item Pan, Zhongli
item VENKITASAMY, CHANDRASEKAR - University Of California
item MA, HAILE - Jiangsu University
item LI, YUNLIANG - Jiangsu University

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/30/2015
Publication Date: 9/15/2015
Citation: Zhang, Y., Pan, Z., Venkitasamy, C., Ma, H., Li, Y. 2015. Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal. LWT - Food Science and Technology. 62:1154-1161.

Interpretive Summary: The research proved that the enzymatic hydrolysis is a promising method to extract protein from defatted tomato seed meal (DTSM). The optimum extraction conditions to produce maximum concentration of umami taste amino acids were enzyme activity of 18.22%; pH of 3; hydrolysis temperature of 40 ºC; and hydrolysis time of 6 h, which resulted in glutamic acid and aspartic acid concentrations of 727.6 mg/mL and 149.9 mg/mL, respectively. The tomato seed meal could be good raw material for producing umami taste acids through enzymatic hydrolysis.

Technical Abstract: Enzymatic hydrolysis was performed for extracting protein to prepare umami taste amino acids from defatted tomato seed meal (DTSM) which is a by-product of tomato processing. Papain was used as an enzyme for the hydrolysis of DTSM. The particle size distribution of DTSM, protein concentration and free amino acids of the hydrolysate were analyzed. Response surface methodology was used in the design of experiments and analysis of results. The protein extraction ratio of greater than 85.64% was obtained when the DTSM with particle size 0.25 mm was hydrolyzed by papain for 5 h. The optimum extraction conditions to produce maximum concentration of umami taste amino acids were enzyme activity of 18.22%; pH of 3; hydrolysis temperature of 40 ºC; and hydrolysis time of 6 h, which resulted in glutamic acid and aspartic acid concentrations of 727.6 mg/mL and 149.9 mg/mL, respectively.