التفاصيل البيبلوغرافية
| العنوان: |
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions. |
| المؤلفون: |
Nisov, Anni1 (AUTHOR) anni.nisov@vtt.fi, Valtonen, Anniina1 (AUTHOR), Aisala, Heikki1 (AUTHOR) heikki.aisala@vtt.fi, Spaccasassi, Andrea2 (AUTHOR) andrea.spaccasassi@tum-create.edu.sgc, Walser, Christoph2 (AUTHOR) christoph.walser@tum.de, Dawid, Corinna2 (AUTHOR) corinna.dawid@tum.de, Sozer, Nesli1 (AUTHOR) nesli.sozer@vtt.fi |
| المصدر: |
Food Research International. Mar2024, Vol. 180, pN.PAG-N.PAG. 1p. |
| مصطلحات موضوعية: |
*MEAT alternatives, *PEPTIDES, *FERMENTATION, *RAPESEED, *EXTRUSION process, *RAW materials |
| مستخلص: |
[Display omitted] • Unmodified rapeseed protein concentrate showed good fibrous structure at pH 6. • Fermentation and incubation at acidic pH hindered fibrous structure formation. • Regular pH shift to 4 and back to 6 showed excellent fibrous structure formation. • Peptide formation and bitterness was detected in fermented and incubated samples. • Fermentation decreased chemical off-notes present in rapeseed protein concentrate. This study aimed to modify the sensory properties of rapeseed protein concentrate using a combination of fermentation and high-moisture extrusion processing for producing meat analogues. The fermentation was carried out with Lactiplantibacillus plantarum and Weissella confusa strains, known for their flavour and structure-enhancing properties. Contrary to expectations, the sensory evaluation revealed that the fermentation induced bitterness and disrupted the fibrous structure formation ability due to the generation of short peptides. On the other hand, fermentation removed the intensive off-odour and flavour notes present in the native raw material. Several control treatments were produced to understand the reasons behind the hindered fibrous structure formation and induced bitterness. The results obtained from peptidomics, free amino ends, and solubility analyses strongly indicated that the proteins were hydrolysed by endoproteases activated during the fermentation process. Furthermore, it was suspected that the proteins and/or peptides formed complexes with other components, such as hydrolysis products of glucosinolates and polysaccharides. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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