Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

Fadel, Hoda H. M.; Lotfy, Shereen N.; Asker, Mohsen S.; Mahmoud, Manal G.; Al‐Okbi, Sahar Y.

doi:10.1016/j.jare.2018.01.003

Cited by 34 publications

(25 citation statements)

References 39 publications

(56 reference statements)

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“…In other investigations, the combination of Alcalase ® and Flavourzyme ® peptidases to hydrolyze dried Agaricus bisporus (mushroom) produced a protein hydrolysate, which was used with cysteine, taurine, thiamine and xylose to obtain a beef‐like flavor under microwave heating (Lotfy et al., 2015). These enzymes were also applied to obtain soybean protein hydrolysate, which was used as a substrate for the production of nutty‐like flavor by Corynebacterium glutamicum 1220T (Fadel et al., 2018).…”

Section: Protein Hydrolysate and Improvement Of Sensory Properties Of Foodsmentioning

confidence: 99%

Enzymatic hydrolysis of non‐animal proteins for improving nutritional and sensory properties of foods

Silva¹

2021

J Food Biochem

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Taste and aroma of foods are recognized properties that contribute to increasing food acceptance and consumption, and methods for improving these attributes are highly sought after. For this, natural compounds are widely investigated and include peptides from fungi and plant proteins, which are alternative sources of protein in vegan and vegetarian diets. According to the specificity of peptidases and the protein substrates, a variety of peptides can be produced from enzymatic hydrolysis, which is an important advantage compared with chemical hydrolysis. Therefore, the following article discusses the use of proteolytic enzymes to produce protein hydrolysate from nonanimal sources for improving the sensory properties and nutritional value of foods. Practical applications The purpose of this letter is to discuss the use of proteolytic enzymes as an eco‐friendly alternative to produce protein hydrolysate from nonanimal sources for improving the sensory properties and nutritional value of foods.

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Section: Protein Hydrolysate and Improvement Of Sensory Properties Of Foodsmentioning

confidence: 99%

Enzymatic hydrolysis of non‐animal proteins for improving nutritional and sensory properties of foods

Silva¹

2021

J Food Biochem

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“…The volatile compounds were extracted by solid phase microextraction (SPME) and then subjected to gas chromatography-mass spectrometry (GC-MS) analysis following the previous study (Fadel et al 2018). A divinylbenzene/carboxen/polydimethyl siloxane (DVB/ CAR/PDMS) fibre (Supleco, 57,348-U, Bellefonte, PA, USA) was used in the SPME; it showed a high ability to extract the expected volatile compounds (Fadel et al 2019).…”

Section: Extraction and Analysis Of The Volatile Compoundsmentioning

confidence: 99%

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

et al. 2021

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The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolysate were determined and compared with those of hydrolysate prepared by conventional method (E-HSC). The hydrolysates showed the best results were used as main precursors of nutty flavour. The generated volatiles were subjected to GC-MS analysis and odour evaluation. The effect of encapsulation and storage on the nutty flavour was evaluated. The results revealed that the hydrolysates pretreated (E-HSMP 7 ) or assisted (E-HSMA 6 ) by microwave at 7 and 6 min, respectively showed a significant increase in DH. The nutty flavour generated from these hydrolysates (NFMP 7 and NFMA 6 ) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA 6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP 7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.

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“…Corynebacterium glutamicum is also known to produce pyrazines from amino acids (Dickschat et al, 2010). Recently, Fadel and colleagues (Fadel et al, 2018) produced pyrazines with a nutty chocolate-like flavor by C. glutamicum grown on soyabean enriched with threonine and lysine. Pyrazines can also be produced in conventional cooking and roasting by Maillard reaction.…”

Section: Pyrazinesmentioning

confidence: 99%

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Sharma

Singh

et al. 2020

Front. Sustain. Food Syst.

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With the growing consumer demand for natural food products, including food flavors, efforts toward identifying biotechnological interventions for their production have increased tremendously. The present paper reviews the production of flavor compounds by microbial biosynthesis or biotransformation, and their enzymes involved in synthesis and conversion from progenitor substrates. More importantly, the use of abundant, inexpensive, and nutrient-rich lignocellulosic waste generated by the processing setups of agro-industries as a potential substrate for the microbial production of flavor compounds under solid-state fermentation is reviewed. The article provides insights regarding the development of an efficient and cost-effective process to produce important flavors from agroresidues. The biotechnological route will also help in safe and eco-friendly management of wastes generated from agriculture.

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Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

Abstract: Graphical abstract

Cited by 34 publications

References 39 publications

Enzymatic hydrolysis of non‐animal proteins for improving nutritional and sensory properties of foods

Enzymatic hydrolysis of non‐animal proteins for improving nutritional and sensory properties of foods

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

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