کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584740 | 1492029 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
We aimed to simplify the enzymolysis process for flaxseed protein hydrolysates production as Maillard reaction products (MRPs) to generate different flavor characteristics. More than 50% activity of immobilized enzymes (Alcalase and Flavourzyme) was retained after repeated use. Subsequently, after five weeks, the activities of the immobilized enzymes were also observed to be higher after storage at 4â¯Â°C. The optimum conditions for production of flaxseed protein hydrolysates using sequential enzymatic hydrolysis were as follow: 3,000â¯U/g of Alcalase at 60â¯Â°C and pH 8.0 for 2â¯h and 120â¯U/g of Flavourzyme at 50â¯Â°C and pH 6.5 for 2â¯h. Partial least squares regression analysis revealed that resulting peptides with the molecular weight (MW) higher than 1,000â¯Da could improve the mouthfulness and stability in umami soup; whereas, peptides with MW of 128-1,000â¯Da mainly contributed to the generation of meat-like flavor compounds with a significant effect on umami taste and bitterness.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 263, 15 October 2018, Pages 186-193
Journal: Food Chemistry - Volume 263, 15 October 2018, Pages 186-193
نویسندگان
Chao-Kun Wei, Kiran Thakur, Dun-Hua Liu, Jian-Guo Zhang, Zhao-Jun Wei,