Proteins savory

When proteins are broken down into their constituent amino acids, the result can contain as much as 20 percent glutamates. This is why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a meaty or savory flavor. 

Savory et al. 3S) measured calcium and magnesium directly in protein-free filtrates of serum or urine. Baker et al. 36) found that both trichloroacetic acid and hydrochloric acid suppress calcium absorption and that uniform acid content is therefore required for the determination of calcium. Okuda and Sasamoto37) determined calcium by adjusting solution conditions to 20 — 50 % methanol and 650 mg % lanthanum serum is diluted 21-fold and urine is diluted 10—21 fold to bring the calcium concentration into the optimum range of 1 to 0.5 mg %. 

The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. 

Savory J, Garruto RM. 1998. Aluminum, tau protein, and Alzheimer s disease An important link Nutrition 14 313-314. 

Aaslyng, M.D., Martens, M., Poll, L., Nielsen, P.M., Flyge, H., and Larsen, L.M. 1998. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J. Agric. Food Chem. 46, 481-489. 

Savory J, Huang Y, Herman MM, Wills MR. Quantitative image analysis of temporal changes in tau and neurofilament proteins during the course of acute experimental neurofibrillary degeneration Non-phosphorylated epitopes precede phosphorylation. Brain Res 1996 707 272-81. 

Hydrolyzed vegetable protein (HVP), traditionally produced by acid hydrolysis, has been used to produce various types of flavors by the Maillard reaction in the food industry. Hydrochloric acid is commonly used in the production of protein hydrolysates because it works fast and yields a product with a highly accceptable savory profile (7). However, in recent years, there has been some concern about the safety of HVP due to the presence of chloropropanols in HVP. These chloropropanols are formed by the interaction of... 

Tofu is inexpensive, nutritious, versatile, and can be served as a meat or cheese substitute. Yet, compared with meat or cheese, tofu contains fewer calories because of its higher protein/fat ratio. Tofu is also cholesterol-free, lactose-free, and lower in saturated fat. Because of its bland taste and porous texture, tofu can be prepared with virtually any other food. It is frequently served in soups or separate stir-fried dishes with meat and/or vegetables. Tofu can also be further processed into secondary products such as deep-fried tofu, savory tofu, and fermented tofu (sufu). 

C. E. Shideler, B. W. Renoe, J. Crump, M. R. Wills, J. Savory, and K. K. Stewart, Automated Multiple Flow-Injection Analysis in Clinical Chemistry Determination of Total Protein with Biuret Reagent. Clin, Chem, 26 (1980) 1454. 

Brown. S., Bertholf. R.L. Wills. M.R. and Savory, J. (1984). Electrothermal atomic absorption spectrometric determination of aluminium in serum with a new technique for protein precipitation. Clin. Chem.. 30.1216-1218. 

Toffaletti, J., Savory, J., Gitelman, H.J. (1977). Use of gel filtration to examine the distribution of calcium among proteins, Clin. Chem. 23, 2306-2310. 

With the introduction of commercial fungal proteolytic enzyme complexes, it is possible to produce protein hydrolysates with fewer undesired by-products, resulting in new opportunities and new products for savory ingredient manufacturers. Food ingredients like savory flavors and enhancers are important in the manufacture of soups, sauces, ready-to-eat meals, and snacks [99]. 

Hydrolyzed Vegetable Proteins (HVP), Savory Enhancers (MSG and 5 -Nucleotides), and Autolyzed Yeast Extracts (AYE)... 

Nagodawithana, T., Savory Flavors, Esteekay Assoc., Milwaukee, 1995, p. 468. Aaslyng, M.D., J.S. Elmore, D.S. Mottram, Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 46, 12, pp. 5225-5231, 1998. 

---