Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals.
Food Chem
; 314: 126184, 2020 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-31954939
ABSTRACT
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME-GC-MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Proteínas de Vegetais Comestíveis
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Pisum sativum
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Cicer
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Lens (Planta)
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Odorantes
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article