کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6400649 1330876 2015 24 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal
ترجمه فارسی عنوان
اسیدهای آمینه آمینو اسیدهای آمینه تولید شده توسط هیدرولیز کردن پروتئین استخراج شده از وعده بذر گوجه فرنگی
کلمات کلیدی
طعم اومامی، آمینو اسید، اسید گلوتامیک، آسپارتیک اسد، وعده غذایی بذر گوجه فرنگی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Enzymatic hydrolysis was performed for extracting protein to prepare umami taste amino acids from defatted tomato seed meal (DTSM) which is a by-product of tomato processing. Papain was used as an enzyme for the hydrolysis of DTSM. The particle size distribution of DTSM, protein concentration and free amino acids of the hydrolysate were analyzed. Response surface methodology was used in the design of experiments and analysis of results. The protein extraction ratio of greater than 85.64% was obtained when the DTSM with particle size ≤0.25 mm was hydrolyzed by papain for 5 h. The optimum extraction conditions to produce maximum concentration of umami taste amino acids were enzyme activity of 18.22%; pH of 3; hydrolysis temperature of 40 °C; and hydrolysis time of 6 h, which resulted in glutamic acid and aspartic acid concentrations of 727.6 μg/mL and 149.9 μg/mL, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 2, July 2015, Pages 1154-1161
نویسندگان
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