Recommanded Product: 78-69-3In 2019, Fu, Yu;Bak, Kathrine H.;Liu, Jing;De Gobba, Cristian;Toestesen, Marie;Hansen, Erik T.;Petersen, Mikael A.;Ruiz-Carrascal, Jorge;Bredie, Wender L. P.;Lametsch, Rene published 《Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds》. 《Food Research International》published the findings. The article contains the following contents:
The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine Hb and whole blood hydrolyzates. Porcine Hb and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hydrolyzates. Exopeptidase treatment can release terminal amino acids from peptides, which in turn may contribute to formation of volatile compounds by Maillard reactions. In contrast, endopeptidases conferred a slightly bitter taste and different volatile profiles. For Hb hydrolyzates, principal component anal. revealed that proteases were categorized into three groups based on endo- or exo-peptidase activity. Whole blood is a more complex raw material, yet the proteases were still categorized in a similar fashion. This work contributes to understanding structural characteristics responsible for taste and volatile profiles of protein hydrolyzates. To complete the study, the researchers used 3,7-Dimethyloctan-3-ol (cas: 78-69-3) .
3,7-Dimethyloctan-3-ol(cas:78-69-3) is a fatty alcohol that is 3-octanol substituted by methyl groups at positions 3 and 7.Recommanded Product: 78-69-3 Metabolite observed in cancer metabolism. It has a role as a human metabolite.
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