Effects of proteolysis conditions on the chemical properties and peptides associated with hedonic perception in Pomacea canaliculata hydrolysates

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.