Amino acids like glutamine enhance the flavor of chicken and turkey protein

Not only is the amino acid glutamine the most concentrated in chicken and turkey protein, but also we explore why glutamine is so valuable and what it brings to your poultry end product in this blog.

There are 19 amino acids in Sonac’s chicken and turkey protein (called QBind Chicken FPP C and QBind Turkey FPP T) as you can see in the chart below: alanine, arginine, aspartic acid, cystine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine. Glutamine is the most abundant—and it’s also quite concentrated in the functional chicken protein FPP C and turkey protein FPP T compared to other animal proteins. For instance, in 100 grams of beef, there are, on average, 1.2 grams of glutamine ^[1]. In 100 grams of FPP C or FPP T, there are 10.5 grams glutamine.

But what exactly is glutamine? And why is it a benefit that FPP C and FPP T contain so much of this particular amino acid?

Why glutamine is so key in chicken and turkey protein

Amino acids, including glutamine, are the building blocks of protein in the human body. Glutamine also contributes to the roasted, meaty flavor of FPP C and FPP T, which in turn pumps up the flavor of your chicken or turkey end product.

Second, the high glutamine content of FPP C and FPP T enhances the intensity of added salt and spices in your poultry product formulation. This perk also allows you to cut back on how much salt (and sometimes other spices) you need in your recipe. If you can use less salt and still have a very tasty and juicy poultry end product, you’ll have a healthier product. Using fewer spices, or eliminating spices, can not only cut costs, but also leads to a cleaner label. Less salt and cleaner labels are a growing trend in chicken and turkey processing. Read more about the trends in poultry processing here.

In sum, the high glutamine content of QBind Chicken FPP C and QBind Turkey FPP T enhances the flavor of any chicken or turkey end product that it’s added to.

Learn more about Functional Poultry Protein-Chicken (FPP C) here, and Functional Poultry Protein-Turkey (FPP T) here. Plus, download our leaflets. Read more about the various potential applications for poultry protein here.

^[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249386/