.png){kind=icon}
.png){kind=icon}
Return
Preparation of Natural Umami Enhancer from Kelp Using Ultrasound-High Voltage Electrostatic Field Pretreatment-Assisted Enzymatic Hydrolysis and its Evaluation in Chicken Broth
.png){kind=icon}
PRE
AI
Y
M
Y
DOI：10.1007/s11947-026-04512-w.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
This work studied the impacts of ultrasound (US), high-voltage electrostatic field (HVEF) and combined US-HVEF pretreatment on kelp enzymatic hydrolysis and umami substance release, and further evaluated the taste synergism of optimal hydrolysate blended with chicken broth. US-HVEF pretreatment significantly elevated soluble peptides, free amino acids, umami amino acids and 5′ flavor nucleotides contents, with its equivalent umami concentration rising by 33.01%, 6.45% and 13.79% relative to single enzymatic hydrolysis, US and HVEF groups respectively. Electronic nose analysis of volatile aroma profiles and electronic tongue assessment of umami taste confirmed its optimal flavor performance. FT-IR showed increased amide I (1638 cm⁻1) and amide II (1517 cm⁻1) band intensities after treatment. When incorporated into chicken broth, 0.3% kelp hydrolysate powder achieved stronger umami than 0.1% MSG, and 0.1%–0.5% addition presented better sensory acceptability. US-HVEF can efficiently release kelp natural umami components, supporting clean-label compound condiment development.
Keywords:
Kelp
Ultrasound
High voltage electrostatic field
Chicken broth
Umami
Journal
IF:
5.8
Papers:
4.5K
Citations:
1.5W
Organization
Cited Papers