The effect of various domestically produced proteolytic enzyme preparations on the organoleptic properties of pea protein isolates
- Autores: Kravchenko I.V.1, Furalyov V.A.1, Pshennikova E.S.1, Kostyleva E.V.2, Sereda A.S.2, Kurbatova E.I.2, Tsurikova N.V.2, Fedorov A.N.1, Popov V.O.1
-
Afiliações:
- Research Center of Biotechnology of the Russian Academy of Sciences
- Federal Research Center for Nutrition, Biotechnology and Food Safety
- Edição: Volume 60, Nº 4 (2024)
- Páginas: 348-355
- Seção: Articles
- URL: https://vestnikugrasu.org/0555-1099/article/view/674539
- DOI: https://doi.org/10.31857/S0555109924040031
- EDN: https://elibrary.ru/SBJCNE
- ID: 674539
Citar
Resumo
The work investigated the effect of four enzyme preparations (EP): Bacillolysin, Agroprot, Protozyme and Protozyme C (Russia), on smell, taste, as well as protein and peptide profiles of protein isolate isolated from Focor peas. It has been shown that enzyme treatment improves the odor characteristics of the isolate. Thus, it was possible to significantly reduce the severity of bean and herbal smell. At the same time, enzyme treatment also improved the taste of the isolate: it was possible to significantly reduce the severity of such disturbing flavors as legume, astringent, bitter and herbal. The results obtained made it possible to select EP (fungal acidic aspartate proteinase) to improve the organoleptic parameters of pea protein isolates intended for the manufacture of analogues of meat and dairy products.
Palavras-chave
Texto integral

Sobre autores
I. Kravchenko
Research Center of Biotechnology of the Russian Academy of Sciences
Autor responsável pela correspondência
Email: ink71@yandex.ru
Bach Institute of Biochemistry
Rússia, Moscow, 119071V. Furalyov
Research Center of Biotechnology of the Russian Academy of Sciences
Email: ink71@yandex.ru
Bach Institute of Biochemistry
Rússia, Moscow, 119071E. Pshennikova
Research Center of Biotechnology of the Russian Academy of Sciences
Email: ink71@yandex.ru
Bach Institute of Biochemistry
Rússia, Moscow, 119071E. Kostyleva
Federal Research Center for Nutrition, Biotechnology and Food Safety
Email: ink71@yandex.ru
All-Russian Scientific Research Institute of Food Biotechnology
Rússia, Moscow, 111033A. Sereda
Federal Research Center for Nutrition, Biotechnology and Food Safety
Email: ink71@yandex.ru
All-Russian Scientific Research Institute of Food Biotechnology
Rússia, Moscow, 111033E. Kurbatova
Federal Research Center for Nutrition, Biotechnology and Food Safety
Email: ink71@yandex.ru
All-Russian Scientific Research Institute of Food Biotechnology
Rússia, Moscow, 111033N. Tsurikova
Federal Research Center for Nutrition, Biotechnology and Food Safety
Email: ink71@yandex.ru
All-Russian Scientific Research Institute of Food Biotechnology
Rússia, Moscow, 111033A. Fedorov
Research Center of Biotechnology of the Russian Academy of Sciences
Email: ink71@yandex.ru
Bach Institute of Biochemistry
Rússia, Moscow, 119071V. Popov
Research Center of Biotechnology of the Russian Academy of Sciences
Email: ink71@yandex.ru
Bach Institute of Biochemistry
Rússia, Moscow, 119071Bibliografia
- Asen N.D., Aluko R.E., Martynenko A., Utioh A., Bhowmik P. // Foods. 2023. V. 12. № 21. 3978. https://doi.org/10.3390/foods12213978
- Humiski L.M., Aluko R.E. // J. Food Sci. 2007. V. 72. № 8. S605–S611. https://doi.org/10.1111/j.1750-3841.2007.00475.x
- García Arteaga V., Demand V., Kern K., Strube A., Szardenings M., MuranyiI. et al. // Foods. 2022. V.11. № 1. 118. https://doi.org/10.3390/foods11010118
- Barać M., Cabrilo S., Pešić M., Stanojević S., Pavlićević M., Maćej O., Ristić N. // Int. J. Mol. Sci. 2011. V. 12. № 12. P. 8372–8387. https://doi.org/10.3390/ijms12128372
- Кравченко И.В., Фуралев В.А., Костылева Е.В., Середа А.С., Курбатова Е.И., Цурикова Н.В. и др. // Прикл. биохимия и микробиология. 2024. V. 60. № 1. в печати.
- Barac M., Cabrilo S., Pesic M., Stanojevic S., Zilic S., Macej O., Ristic N. // Int. J. Mol. Sci. 2010. V. 11. № 12. P. 4973–4990. https://doi.org/10.3390/ijms11124973
- Onyeoziri I.O., Kinnear M., de Kock H.L. // J. Sci. Food Agric. 2018. V. 98. № 6. P. 2231–2242. https://doi.org/10.1002/jsfa.8710
- Murat C., Bard M.-H., Dhalleine C., Cayot N. // Food Res Int. 2013. V. 53. P. 31–41. https://doi.org/10.1016/j.foodres.2013.03.049
- Hoover R., Cloutier L., Dalton S., Sosulski F.W. // Starch. 1988. V. 40. № 9. P. 336–342. https://doi.org/10.1002/star.19880400904
- Нeng L., van Koningsveld G.A, Gruppen H., van Boekel M.A.J.S, Vincken J.P.,Roozen J.P., Voragen A.G.J. // Trends in Food Science & Technology. 2004. V. 15. №3–4. P. 217–224. https://doi.org/10.1016/j.tifs.2003.09.018
- Lu Z.X., He J.F., Zhang Y.C., Bing D.J. // Crit. Rev. Food Sci. Nutr. 2020. V. 60. № 15. P. 2593–2605. https://doi.org/10.1080/10408398.2019.1651248
- Liu Y., Cadwallader D.C., Drake M. // Food Chem. 2023. V. 16. 406. 134998. https://doi.org/10.1016/j.foodchem.2022.134998
- Soares S., Brandão E., Guerreiro C., Soares S., Mateus N., de Freitas V.// Molecules. 2020. V. 25. № 11. 2590. https://doi.org/10.3390/molecules25112590
- Lesme H., Kew B., Bonnet L., Sarkar A., Stellacci F. // Food Hydrocolloids. 2024. V. 149. 109489. https://doi.org/10.1016/j.foodhyd.2023.109489
- Heng L., Vincken J.-P., van Koningsveld G., Legger A., Gruppen H., van Boekel T., Voragen F. // J. Sci. Food and Agriculture. 2006. V. 86. № 8. P. 1225–1231. https://doi.org/10.1002/jsfa.2473
- Reim V., Rohn S. // Food Research International. 2015. V. 76. P. 3–10. https://doi.org/10.1016/j.foodres.2014.06.043
- Gläser P., Dawid C., Meister S., Bader-Mittermaier S., Schott M., Eisner P., Hofmann T. // Journal of Agricultural and Food Chemistry. 2020. V. 68. P. 10374-10387. https://doi.org/10.1021/acs.jafc.9b06663
- Saha G.B.C., Hayashi K. // Biotechnol. Adv. 2001. V. 19. № 5. P. 355–370. https://doi.org/10.1016/S0734-9750(01)00070-2
Arquivos suplementares
