Effects of proteolysis conditions on the chemical properties and peptides associated with hedonic perception in Pomacea canaliculata hydrolysates
Issued Date
2026-01-01
Resource Type
ISSN
19476337
eISSN
19476345
Scopus ID
2-s2.0-105031485066
Journal Title
Cyta Journal of Food
Volume
24
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Cyta Journal of Food Vol.24 No.1 (2026)
Suggested Citation
Rosida D.F., Priyanto A.D., Kongpitchitchoke T., Putra A.Y.T., Havanapan P.O. Effects of proteolysis conditions on the chemical properties and peptides associated with hedonic perception in Pomacea canaliculata hydrolysates. Cyta Journal of Food Vol.24 No.1 (2026). doi:10.1080/19476337.2026.2635212 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/115596
Title
Effects of proteolysis conditions on the chemical properties and peptides associated with hedonic perception in Pomacea canaliculata hydrolysates
Corresponding Author(s)
Other Contributor(s)
Abstract
In this study, Pomacea canaliculata (PC) was hydrolyzed using bromelain and trypsin to generate peptides with desirable taste properties. Hydrolysates were prepared at enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v) for 3–18 h, and analyzed for degree of hydrolysis (DH), total peptide, and amino acid content. The optimal bromelain treatment (E/S 1:10, 15 h) yielded a DH of 48.58%, total peptide content of 8.62 mg/mL, and free amino group content of 85.03 mg/L. Similarly, trypsin hydrolysis (E/S 1:10, 15 h) resulted in a DH of 56.11%, total peptide content of 6.16 mg/mL, and free amino group content of 73.71 mg/L. Sensory evaluation using hedonic testing and principal component analysis (PCA) identified these two conditions as optimal, with peptides contributing to favorable taste attributes. Overall, PC hydrolysate exhibits promising potential as a natural flavor enhancer for food industry applications.