Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases

To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria moneta proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. The results revealed that enzymatic hydrolysis facilitated the release of taste compounds from M. moneta . The whiteness and < 3 kDa peptides of enzymatic hydrolysates significantly increased. Moreover, flavorzyme and protamex, with high DHs, could thoroughly hydrolyze the proteins, generating the enzymatic hydrolysates abundant in taste compounds ( e.g. , amino acids, nucleotides) that synergistically provided a strong salty-umami taste. Saltiness and umami posed a strong positive correlation, with a correlation coefficient exceeding 0.90, resulting in the highest levels of equivalent salty intensity (ESI = 80.05 gNaCl/L) and equivalent umami concentration (EUC = 84.56 gMSG/100 g) in the flavorzyme-treated hydrolysate, followed by the protamex-treated hydrolysate. In summary, these findings offer novel insights into preparing dual-functional seasoning ingredients with a salty-umami taste, ideal for use in low-salt food production. • Enzymatic hydrolysis facilitates the release of salty and umami taste ingredients. • The salty intensity is evaluated by an innovative equivalent salty intensity. • The correlation coefficient between saltiness and umami is greater than 0.90. • The hydrolysates of Monetaria moneta can serve as dual-functional seasoning ingredients.