Mechanically Activated Enzymatic Hydrolysis of Pea Seeds and Its Effects on Bakery Products

Переведенное название: آبکافت آنزیمی فعال مکانیکی دانههای نخود و اثر آن بر فرآوردههای نانوایی

Elena Bychkova, Darya Gosman, Karina Dome, Nina Dome, Alexander Chernonosov

Результат исследования: Научные публикации в периодических изданияхстатьярецензирование

Аннотация

Background and Objective: Plant-derived protein hydrolysates are efficient sources of easily digested water-soluble nutrients. Pea is a promising crop, which is rich in protein. In this study, combining mechanical pretreatment of pea seeds and their enzymatic hydrolysis into a single manufacturing stage has been suggested to increase yields of water-soluble substances. Resulting hydrolysates were used as ingredients for bakery products. Material and Methods: In this study, mechanical pretreatment of pea seeds included two stages. At the first stage, feedstock was subjected to preliminary comminution to particles of < 2 mm using knife grinder. At the second stage, feedstock underwent mechanical treatments in presence of enzyme products using RM-20 centrifugal roller mill. Enzymatic hydrolysis of the mechanically treated pea seeds was carried out at 50 °C and 120 g. Dough for the bakery products was prepared using two methods of sponge-and-dough and straight-dough. Total proteins in the hydrolysates and end products were assessed using Bradford protein assay. Quantities of free amino acids were assessed using liquid chromatography-mass spectrometry and Agilent 1200 Liquid Chromatography System. Results and Conclusion: In this study, the optimal hydrolysis time was reported as 4 h and the enzyme product concentration of 2%. The optimal time of mechanical pretreatment of the raw materials in centrifugal roller mill included 40 s at 1500 g. Resulting pea seed hydrolysates were added to bakery products. Sponge-and-dough method was reported as the optimal method of preparing doughs with the hydrolysates since the end products included the best sensory characteristics. Due to the cleavage of peptide bonds by the enzyme products, addition of the hydrolysates ensured higher contents of amino acids and short peptides in the end products. Conflict of interest: The authors declare no conflict of interest.

Переведенное названиеآبکافت آنزیمی فعال مکانیکی دانههای نخود و اثر آن بر فرآوردههای نانوایی
Язык оригиналаанглийский
Страницы (с-по)213-223
Число страниц11
ЖурналApplied Food Biotechnology
Том8
Номер выпуска3
DOI
СостояниеОпубликовано - 2021

Предметные области OECD FOS+WOS

  • 4.05.JY НАУКА И ТЕХНОЛОГИЯ ПРОДУКТОВ ПИТАНИЯ
  • 2.08.DB БИОТЕХНОЛОГИЯ И ПРИКЛАДНАЯ МИКРОБИОЛОГИЯ
  • 2.11.JY НАУКА И ТЕХНОЛОГИЯ ПРОДУКТОВ ПИТАНИЯ

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