title: Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.
abstract: Enzymatic bromelain mungbean meal protein hydrolysate (eb-MPH) was produced from mungbean meal protein isolate (MPI). Enzymatic bromelain, with a known protease activity of 98,652 (unit/g), was used at concentrations of 0, 2, 6, 10, 14 and 18% (w/w) and with hydrolysis times of 0.5, 3, 6, 12, and 24 h. The pH and temperature were controlled at 6.0 and 50 °C, respectively. It was found that the best treatment combination for eb-MPH production by response surface methodology (RSM) was 18% bromelain and a hydrolysis time of 3 h, resulting in the greatest degree of hydrolysis (% DH) and percent yield, with values of 61.04 and 45.63%, respectively. Results also showed that the phenylalanine, tyrosine and leucine contents of the optimally produced eb-MPH were 20.88, 14.50 and 10.93%, respectively. Twelve volatile compounds were identified using gas chromatography mass spectrometry in eb-MPH; benzaldehyde, 2-pentylfuran and furfural were the predominant odorants.
authors: School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok, Thailand.
authors: Chanikan
authors: C
authors: Sonklin
authors: Natta
authors: N
authors: Laohakunjit
authors: Orapin
authors: O
authors: Kerdchoechuen
mesh_terms: D001963:Bromelains / Q000737:chemistry*; D055598:Chemical Phenomena; D007887:Fabaceae / Q000737:chemistry*; D005421:Flavoring Agents / Q000737:chemistry* / Q000302:isolation & purification; D006868:Hydrolysis; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D005421:Flavoring Agents; D010940:Plant Proteins; D001963:Bromelains