Fermentation has been considered as an effective strategy for improving the flavor characteristics and techno-functionalities of plant proteins.However,fermentation of soybean protein with mycelia of edible mushrooms ...Fermentation has been considered as an effective strategy for improving the flavor characteristics and techno-functionalities of plant proteins.However,fermentation of soybean protein with mycelia of edible mushrooms has not been reported yet.In this study,edible mushrooms of Morchella Crassipes,Hedgehog Fungus,and Shiitake mushroom were selected for mycelium fermentation of soybean protein isolate(SPI).Mycelium fermentation modified the flavor profile of SPI in strain-dependent manner as indicated by electronic nose analysis.Sourness,bitterness,and astringency of SPI were altered after fermentation with increased proportion of sweet and tasteless amino acids.While,the proportion of bitter amino acids in SPI after 6 days fermentation with Morchella Crassipes(9.88%)was significant decreased as compared with that of untreated SPI(47.95%).Besides,off flavor of SPI was improved by fermentation as indicated by HS-SPME-GC-MS analysis with the relative content of hexanal be reduced from 22.40%to 6.93%after 6 days fermentation with Morchella Crassipes.Moreover,newly formed flavor compounds of benzaldehyde and 5-hydroxymethylfurfural have been identified after fermentation of SPI with mycelia of the selected edible mushroom.Fermentation with mycelium of Morchella Crassipes for six days significantly decreased surface hydrophobicity but increased sulfhydryl content in SPI with changed structural features.Those might contribute to the increased protein solubility(81.16±2.77%)and foaming capacity(221.66±2.35%),while the emulsifying capacity of SPI was significantly decreased.Findings gained in this study would benefit the production of soybean protein with superior flavor and techno-functionalities for potential food applications.展开更多
Germination,a powerful biofortification technique,holds immense potential in bolstering the micronutrient profile of essential staple grains,thereby paving the way for optimal nutritional enhancement.The primary goal ...Germination,a powerful biofortification technique,holds immense potential in bolstering the micronutrient profile of essential staple grains,thereby paving the way for optimal nutritional enhancement.The primary goal of this study was to improve the technological functionality of germinated wheat flour by incorporating pentosanase(Pn)and glucose oxidase(Gox)enzymes,with particular emphasis on the evolutionary changes in its components.The inclusion of Gox did not produce any substantial impact on the volumetric characteristics of the steamed bread.The incorporation of Pn and Gox has been seen to enhance the overall excellence of steamed bread by optimizing loaf volume and textural characteristics while also improving the thermal stability of the dough.The existence of two endothermic peaks could be attributed to bound water or alterations in the granules within the starch crystallization region.Adding Pn and Gox reduced and increased the formation and stability time of the dough,respectively.A certain ratio was employed to assess alternations in the crystallinity of starch granules over a limited range.After steaming,a significant decrease in IR1047/1022 was observed,indicating that the elevated temperature partially disrupted the internal starch crystal structure,leading to a gelatinization reaction with water.The ratio of tensile resistance(R)and elongation(E)of dough increased significantly compared to the control.The results obtained from this study indicate that the simultaneous inclusion of enzymes(Pn+Gox)holds significant promise for expanding the technological functionality of germinated wheat flour dough and improving the quality attributes of steamed bread.展开更多
The growing demand for plant-based proteins has positioned lupin(Lupinus spp.)as a promising alternative to soy.However,bioactive phytochemicals in lupin seeds-although offering valorisation potential-pose chal-lenges...The growing demand for plant-based proteins has positioned lupin(Lupinus spp.)as a promising alternative to soy.However,bioactive phytochemicals in lupin seeds-although offering valorisation potential-pose chal-lenges due to their antinutritional effects and impact on protein functionality.This study investigated how ethanol concentration(EtOH),solvent-to-solute ratio(SSR),and fast heat treatment(HT)using a microwave oven influence the mass yield and composition of lupin protein isolate(LPI),as well as the recovery of phytochemicals in the extraction solvent(ES),using response surface methodology(RSM).Analysis of variance revealed that EtOH and SSR were the most significant factors.The maximum LPI yield was obtained at 11%EtOH and a 23:1 SSR.Increasing EtOH up to 23% increased protein content but caused a linear decrease in phytic acid and total phenolic content(TPC)and a linear increase in saponins in LPI,with opposite trends observed in the ES.Increasing SSR reduced LPI protein and phytochemical contents,except for phytic acid,which increased.Conversely,alkaloids,saponins and TPC generally increased with higher SSR in the ES.The addition of phytase during extraction significantly reduced phytic acid levels,improved LPI solubility,and the stability of its emulsifying and foaming properties.However,phytase treatment slightly reduced protein yield and LPI protein content,with changes being statistically significant but of limited practical relevance.These findings demonstrate the importance of tailoring extraction strategies to balance protein yield,content,and phytochemical management,enabling the production of LPI ingredients while facilitating the valorisation of phytochemical-rich side streams.展开更多
基金supported by the Key Technology Research and Development Program in Autonomous Region(2022A02009-3).
文摘Fermentation has been considered as an effective strategy for improving the flavor characteristics and techno-functionalities of plant proteins.However,fermentation of soybean protein with mycelia of edible mushrooms has not been reported yet.In this study,edible mushrooms of Morchella Crassipes,Hedgehog Fungus,and Shiitake mushroom were selected for mycelium fermentation of soybean protein isolate(SPI).Mycelium fermentation modified the flavor profile of SPI in strain-dependent manner as indicated by electronic nose analysis.Sourness,bitterness,and astringency of SPI were altered after fermentation with increased proportion of sweet and tasteless amino acids.While,the proportion of bitter amino acids in SPI after 6 days fermentation with Morchella Crassipes(9.88%)was significant decreased as compared with that of untreated SPI(47.95%).Besides,off flavor of SPI was improved by fermentation as indicated by HS-SPME-GC-MS analysis with the relative content of hexanal be reduced from 22.40%to 6.93%after 6 days fermentation with Morchella Crassipes.Moreover,newly formed flavor compounds of benzaldehyde and 5-hydroxymethylfurfural have been identified after fermentation of SPI with mycelia of the selected edible mushroom.Fermentation with mycelium of Morchella Crassipes for six days significantly decreased surface hydrophobicity but increased sulfhydryl content in SPI with changed structural features.Those might contribute to the increased protein solubility(81.16±2.77%)and foaming capacity(221.66±2.35%),while the emulsifying capacity of SPI was significantly decreased.Findings gained in this study would benefit the production of soybean protein with superior flavor and techno-functionalities for potential food applications.
基金supported by the Young Elite Scientists Sponsorship Program by CAST(2022QNRC001)National Key Research and Development Plan Project(2022YFD2301401)+4 种基金Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province(BK20211576)the Central Government Guides Local Funds(ZYYD2023A13)Key Technology Research and Development Program of Hainan Province(ZDYF2022XDNY233)the China Postdoctoral Science Foundation(2018 M630564)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions.
文摘Germination,a powerful biofortification technique,holds immense potential in bolstering the micronutrient profile of essential staple grains,thereby paving the way for optimal nutritional enhancement.The primary goal of this study was to improve the technological functionality of germinated wheat flour by incorporating pentosanase(Pn)and glucose oxidase(Gox)enzymes,with particular emphasis on the evolutionary changes in its components.The inclusion of Gox did not produce any substantial impact on the volumetric characteristics of the steamed bread.The incorporation of Pn and Gox has been seen to enhance the overall excellence of steamed bread by optimizing loaf volume and textural characteristics while also improving the thermal stability of the dough.The existence of two endothermic peaks could be attributed to bound water or alterations in the granules within the starch crystallization region.Adding Pn and Gox reduced and increased the formation and stability time of the dough,respectively.A certain ratio was employed to assess alternations in the crystallinity of starch granules over a limited range.After steaming,a significant decrease in IR1047/1022 was observed,indicating that the elevated temperature partially disrupted the internal starch crystal structure,leading to a gelatinization reaction with water.The ratio of tensile resistance(R)and elongation(E)of dough increased significantly compared to the control.The results obtained from this study indicate that the simultaneous inclusion of enzymes(Pn+Gox)holds significant promise for expanding the technological functionality of germinated wheat flour dough and improving the quality attributes of steamed bread.
基金supported by the LUPIPROTECH project,grant PID2020-114422RR-C51funded by Spanish Ministerio de Ciencia,Innovación y Universidades and the Agencia Estatal de Investigación MICIU/AEI/10.13039/501100011033+8 种基金by the European Unionthe CERCA program from the Catalan Government Generalitat de Catalunyathe grant PRE2021-099690funded by the Spanish Ministerio de Ciencia,Innovación y Universidades and the Agencia Estatal de Investigación MCIN/AEI/10.13039/501100011033ESF+the grant FI_B 00093(2022)doctoral contract grant funded by the Catalan Government Generalitat de Catalunyathe grant FPU22/00656 funded by the Spanish Ministerio de Ciencia,Innovación y Universidadesthe Agencia Estatal de Investigación MICIU/AEI/10.13039/501100011033by ESF investing in your future.
文摘The growing demand for plant-based proteins has positioned lupin(Lupinus spp.)as a promising alternative to soy.However,bioactive phytochemicals in lupin seeds-although offering valorisation potential-pose chal-lenges due to their antinutritional effects and impact on protein functionality.This study investigated how ethanol concentration(EtOH),solvent-to-solute ratio(SSR),and fast heat treatment(HT)using a microwave oven influence the mass yield and composition of lupin protein isolate(LPI),as well as the recovery of phytochemicals in the extraction solvent(ES),using response surface methodology(RSM).Analysis of variance revealed that EtOH and SSR were the most significant factors.The maximum LPI yield was obtained at 11%EtOH and a 23:1 SSR.Increasing EtOH up to 23% increased protein content but caused a linear decrease in phytic acid and total phenolic content(TPC)and a linear increase in saponins in LPI,with opposite trends observed in the ES.Increasing SSR reduced LPI protein and phytochemical contents,except for phytic acid,which increased.Conversely,alkaloids,saponins and TPC generally increased with higher SSR in the ES.The addition of phytase during extraction significantly reduced phytic acid levels,improved LPI solubility,and the stability of its emulsifying and foaming properties.However,phytase treatment slightly reduced protein yield and LPI protein content,with changes being statistically significant but of limited practical relevance.These findings demonstrate the importance of tailoring extraction strategies to balance protein yield,content,and phytochemical management,enabling the production of LPI ingredients while facilitating the valorisation of phytochemical-rich side streams.
