Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours

Background Pyrazines are used in food industry to impart the foods nutty-roasted flavor. However, their extraction from natural sources is difficult and expensive. At the same time, there is awareness against the chemical food additives. Microorganisms are approved as natural producers of flavors. The aim of the present study was to assess the ability of the newly isolated fungus Tolypocladium inflatum SRH81 to produce pyrazines and studying the effect of encapsulation in gum Arabic on the quality of the biogenerated volatiles. The parameters affecting the biogeneration of pyrazines were optimized. The headspace volatiles of each culture were isolated and identified by solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The volatiles showed the highest pyrazines content and best nutty-roasty flavor was subjected to encapsulation. Results The selected fungus was identified as Tolypocladium inflatum SRH81. A high correlation was found between the consumed sugar and dry matter content of each culture. Incubation of the fungus culture enriched with 0.5 g amino acids/50 mL medium for 12 days at pH 8 showed the highest generation of pyrazines and best odor sensory quality. Nine pyrazines were identified among them 2-methylpyrazine was the major compound after incubation for 12 days. A positive correlation was found between the total pyrazines and intensity of roasty-nutty aroma. Encapsulation gave rise to a significant decrease in the total volatiles, while the odor intensity showed insignificant decrease. Conclusions The results of the present study revealed the potential ability of Tolypocladium inflatum SRH81, that was isolated from Egyptian soil, to produce pyrazines having roasted- nutty aroma.

show abstract

Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality

Fadel

Asker

Mahmoud

et al. 2022

Journal of Genetic Engineering and Biotechnology

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours

Cited by 1 publication

References 0 publications

Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality

Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality

Contact Info

Product

Resources

About