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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

Article

Last updated: 01 Jan 2025

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Subjects

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Tags

Biochemistry

Abstract

A novel neutral protease from a newly isolated and identified bacteria Enterobacter sp. NRCM1 was used to produce the enzymatic hydrolyzed soybean protein isolate (E-SPM1). The protease was purified and biochemically characterized. The effect of hydrolysis time on degree of protein hydrolysis and released free amino acids was investigated. The enzymatic hydrolysates (E-SPM124, E-SPM148 and E-SPM172) produced after 24, 48 and 72 h, respectively were used as main precursors of beef-like flavours. The generated volatiles were determined by solid phase microextraction combined with gas chromatography- mass spectrophotometer (SPME- GC-MS). The results revealed that the optimum pH and temperature of protease activity were 7.0 and 50ºC, respectively. Sample E-SPM172 showed the highest degree of hydrolysis (43.71%) and content of free amino acids (5.78 g/mL). The headspace volatiles of the model mixture based on E-SPMI72 comprised the highest content of the most important compounds for meat aroma. The results of odour sensory analysis confirmed those of GC-MS for all investigated samples. The highest score of beefy note of sample E-SPMI72was mainly correlated to the significant increase of 2-methyl-3-furanthiol, the most potent aroma compound in beef flavour. The gradual increase of savoury note was consistent with that of the disulfide compounds, which possess savoury aromatic note.

DOI

10.21608/ejchem.2021.45983.2940

Keywords

Soybean protein isolates, Enzymatic hydrolyzed protein, Protease bacteria, Beef-like flavour, Sensory evaluation

Authors

First Name

Rasha

Last Name

Saad

MiddleName

-

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, Egypt

Email

rashasaad_msr@yahoo.com

City

-

Orcid

-

First Name

Mohsen

Last Name

Asker

MiddleName

S

Affiliation

Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt

Email

mohsenmsa@yahoo.com

City

-

Orcid

0000-0003-4321-0625

First Name

Manal

Last Name

Mahmoud

MiddleName

-

Affiliation

Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt

Email

gomaa0001@yahoo.com

City

-

Orcid

-

First Name

Shereen

Last Name

Lotfy

MiddleName

-

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, Egypt

Email

drsherin_lotfy@yahoo.com

City

-

Orcid

-

First Name

Fatma

Last Name

Abd El-Aleem

MiddleName

-

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, Egypt

Email

fatmash2001@yahoo.com

City

-

Orcid

-

First Name

Mohamed

Last Name

Ahmed

MiddleName

-

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, Egypt

Email

mohamadnrc@yahoo.com

City

-

Orcid

-

First Name

Eman

Last Name

Elmansy

MiddleName

Ahmed

Affiliation

Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt

Email

emmyahmed36@yahoo.com

City

-

Orcid

-

First Name

Hoda

Last Name

Fadel

MiddleName

-

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, Egypt

Email

hodafadel_f@hotmail.com

City

-

Orcid

0000-0003-0363-1409

Volume

64

Article Issue

4

Related Issue

22914

Issue Date

2021-04-01

Receive Date

2020-10-12

Publish Date

2021-04-01

Page Start

2,127

Page End

2,140

Print ISSN

0449-2285

Online ISSN

2357-0245

Article File

EJCHEM_Volume 64_Issue 4_Pages 2127-2140.pdf

PDF . 577.1kB

Link

https://ejchem.journals.ekb.eg/article_140615.html

Detail API

https://ejchem.journals.ekb.eg/service?article_code=140615

Order

41

Type

Original Article

Type Code

297

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

https://ejchem.journals.ekb.eg/

MainTitle

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

Details

Type

Article

Created At

22 Jan 2023