Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain
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Publication Details
Author list: Sonklin C., Laohakunjit N., Kerdchoechuen O., Ratanakhanokchai K.
Publisher: Springer
Publication year: 2018
Journal: Journal of Food Science and Technology (0022-1155)
Volume number: 55
Issue number: 1
Start page: 265
End page: 277
Number of pages: 13
ISSN: 0022-1155
eISSN: 0975-8402
Languages: English-Great Britain (EN-GB)
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Abstract
Enzymatic mungbean meal protein hydrolysate (eb-MPH) is a novel natural flavour/antioxidant source. A 15% bromelain (w/w) concentration with a hydrolysis time of 12 h was the optimum conditions to produce eb-MPH, which showed the greatest antioxidant activities and sensory characteristics. eb-MPH was composed of oligopeptides that had low molecular weight (< 10 kDa) as well as surface hydrophobicity and high content of hydrophobic amino acids. eb-MPH contributed to DPPH (80) and ABTS (95%) scavenging activities and to savoury/sweet flavour volatile compounds (3-methyl-butanal, furfural and benzaldehyde), bouillon odour, sweet odour, chicken odour, meaty odour, moderate bitter taste and umami. In addition, principal component analysis (PCA) showed that 72.87% of the total variance confirmed the correlation between DH, S0, DPPH, ABTS, sensory characteristics and volatile flavour compounds. These results suggested that eb-MPH can be used as a natural food flavouring agent and antioxidant. ฉ 2017, Association of Food Scientists & Technologists (India).
Keywords
Flavour/antioxidant peptide, Mungbean meal
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