Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals
•Odor profiles of protein isolates from chickpea, lentil, yellow pea were examined.•Odor profiles of protein isolates evolved during the extraction procedure.•Only seven beany-related compounds identified in pulse protein isolates.•Germination increases overall beany-related odor of pulse protein is...
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| Veröffentlicht in: | Food chemistry 2020-06, Vol.314, p.126184-126184, Article 126184 |
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| creator | Xu, Minwei Jin, Zhao Gu, Zixuan Rao, Jiajia Chen, Bingcan |
| description | •Odor profiles of protein isolates from chickpea, lentil, yellow pea were examined.•Odor profiles of protein isolates evolved during the extraction procedure.•Only seven beany-related compounds identified in pulse protein isolates.•Germination increases overall beany-related odor of pulse protein isolates.•Free radicals and LOX activity affect the flavor attributes during pulse germination.
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME–GC–MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor. |
| doi_str_mv | 10.1016/j.foodchem.2020.126184 |
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In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME–GC–MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.126184</identifier><identifier>PMID: 31954939</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Beany-related odor ; Chemometric ; chickpeas ; Cicer - chemistry ; Cicer - growth & development ; Electron paramagnetic resonance ; enzyme activity ; flour ; Flour - analysis ; free radicals ; Free Radicals - metabolism ; Gas Chromatography-Mass Spectrometry ; Germination ; headspace analysis ; Humans ; Lens Plant - chemistry ; Lens Plant - growth & development ; lentils ; Lipoxygenase - metabolism ; lipoxygenases ; Odorants - analysis ; odors ; peas ; Pisum sativum - chemistry ; Pisum sativum - growth & development ; Plant protein ; Plant Proteins, Dietary - chemistry ; Plant Proteins, Dietary - isolation & purification ; protein isolates ; proximate composition ; Pulse seeds ; pyrazines ; solid phase microextraction ; volatile compounds ; Volatile Organic Compounds - analysis</subject><ispartof>Food chemistry, 2020-06, Vol.314, p.126184-126184, Article 126184</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c449t-6a4a80a210e85b9dee4a18d4eea400bd1934e348514d3a6914ea771a4502e4f03</citedby><cites>FETCH-LOGICAL-c449t-6a4a80a210e85b9dee4a18d4eea400bd1934e348514d3a6914ea771a4502e4f03</cites><orcidid>0000-0003-4253-269X ; 0000-0002-4989-547X ; 0000-0002-8276-2150</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814620300315$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31954939$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xu, Minwei</creatorcontrib><creatorcontrib>Jin, Zhao</creatorcontrib><creatorcontrib>Gu, Zixuan</creatorcontrib><creatorcontrib>Rao, Jiajia</creatorcontrib><creatorcontrib>Chen, Bingcan</creatorcontrib><title>Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Odor profiles of protein isolates from chickpea, lentil, yellow pea were examined.•Odor profiles of protein isolates evolved during the extraction procedure.•Only seven beany-related compounds identified in pulse protein isolates.•Germination increases overall beany-related odor of pulse protein isolates.•Free radicals and LOX activity affect the flavor attributes during pulse germination.
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME–GC–MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor.</description><subject>Beany-related odor</subject><subject>Chemometric</subject><subject>chickpeas</subject><subject>Cicer - chemistry</subject><subject>Cicer - growth & development</subject><subject>Electron paramagnetic resonance</subject><subject>enzyme activity</subject><subject>flour</subject><subject>Flour - analysis</subject><subject>free radicals</subject><subject>Free Radicals - metabolism</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Germination</subject><subject>headspace analysis</subject><subject>Humans</subject><subject>Lens Plant - chemistry</subject><subject>Lens Plant - growth & development</subject><subject>lentils</subject><subject>Lipoxygenase - metabolism</subject><subject>lipoxygenases</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>peas</subject><subject>Pisum sativum - chemistry</subject><subject>Pisum sativum - growth & development</subject><subject>Plant protein</subject><subject>Plant Proteins, Dietary - chemistry</subject><subject>Plant Proteins, Dietary - isolation & purification</subject><subject>protein isolates</subject><subject>proximate composition</subject><subject>Pulse seeds</subject><subject>pyrazines</subject><subject>solid phase microextraction</subject><subject>volatile compounds</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcFO3DAQhq0KVBbaV0A-9kAWO3YSpyfQqgUkJKSqPVuz9mTXWycOdpZ2X4MnxqsFrpxGM_r-f-z5CTnnbM4Zry838y4Ea9bYz0tW5mFZcyU_kRlXjSga1pRHZMYEU4Xisj4hpyltGMskV5_JieBtJVvRzsjzYg3DChN1Aw02RGrWEMFMGF2anEk0dHTc-oR0jGHCTLkUPExZ0cXQ0xXG3g25t1npzN8R4YJ6HCbnLygMlu7Q-_CP5vl3-it43Bt6N4b_uxUOkH33UBcRaQTrDPj0hRx3ueDX13pG_vz88XtxW9w_3Nwtru8LI2U7FTVIUAxKzlBVy9YiSuDKSkSQjC0tb4VEIVXFpRVQt1wiNA0HWbESZcfEGfl28M0_e9ximnTvksnPhQHDNuky20hVKyU-RoUsRVUJXmW0PqAmhpQidnqMroe405zpfXR6o9-i0_vo9CG6LDx_3bFd9mjfZW9ZZeDqAGA-ypPDqJNxOBi0LqKZtA3uox0vWC6vKA</recordid><startdate>20200601</startdate><enddate>20200601</enddate><creator>Xu, Minwei</creator><creator>Jin, Zhao</creator><creator>Gu, Zixuan</creator><creator>Rao, Jiajia</creator><creator>Chen, Bingcan</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-4253-269X</orcidid><orcidid>https://orcid.org/0000-0002-4989-547X</orcidid><orcidid>https://orcid.org/0000-0002-8276-2150</orcidid></search><sort><creationdate>20200601</creationdate><title>Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals</title><author>Xu, Minwei ; Jin, Zhao ; Gu, Zixuan ; Rao, Jiajia ; Chen, Bingcan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c449t-6a4a80a210e85b9dee4a18d4eea400bd1934e348514d3a6914ea771a4502e4f03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Beany-related odor</topic><topic>Chemometric</topic><topic>chickpeas</topic><topic>Cicer - chemistry</topic><topic>Cicer - growth & development</topic><topic>Electron paramagnetic resonance</topic><topic>enzyme activity</topic><topic>flour</topic><topic>Flour - analysis</topic><topic>free radicals</topic><topic>Free Radicals - metabolism</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Germination</topic><topic>headspace analysis</topic><topic>Humans</topic><topic>Lens Plant - chemistry</topic><topic>Lens Plant - growth & development</topic><topic>lentils</topic><topic>Lipoxygenase - metabolism</topic><topic>lipoxygenases</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>peas</topic><topic>Pisum sativum - chemistry</topic><topic>Pisum sativum - growth & development</topic><topic>Plant protein</topic><topic>Plant Proteins, Dietary - chemistry</topic><topic>Plant Proteins, Dietary - isolation & purification</topic><topic>protein isolates</topic><topic>proximate composition</topic><topic>Pulse seeds</topic><topic>pyrazines</topic><topic>solid phase microextraction</topic><topic>volatile compounds</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xu, Minwei</creatorcontrib><creatorcontrib>Jin, Zhao</creatorcontrib><creatorcontrib>Gu, Zixuan</creatorcontrib><creatorcontrib>Rao, Jiajia</creatorcontrib><creatorcontrib>Chen, Bingcan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xu, Minwei</au><au>Jin, Zhao</au><au>Gu, Zixuan</au><au>Rao, Jiajia</au><au>Chen, Bingcan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2020-06-01</date><risdate>2020</risdate><volume>314</volume><spage>126184</spage><epage>126184</epage><pages>126184-126184</pages><artnum>126184</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Odor profiles of protein isolates from chickpea, lentil, yellow pea were examined.•Odor profiles of protein isolates evolved during the extraction procedure.•Only seven beany-related compounds identified in pulse protein isolates.•Germination increases overall beany-related odor of pulse protein isolates.•Free radicals and LOX activity affect the flavor attributes during pulse germination.
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME–GC–MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31954939</pmid><doi>10.1016/j.foodchem.2020.126184</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0003-4253-269X</orcidid><orcidid>https://orcid.org/0000-0002-4989-547X</orcidid><orcidid>https://orcid.org/0000-0002-8276-2150</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Beany-related odor Chemometric chickpeas Cicer - chemistry Cicer - growth & development Electron paramagnetic resonance enzyme activity flour Flour - analysis free radicals Free Radicals - metabolism Gas Chromatography-Mass Spectrometry Germination headspace analysis Humans Lens Plant - chemistry Lens Plant - growth & development lentils Lipoxygenase - metabolism lipoxygenases Odorants - analysis odors peas Pisum sativum - chemistry Pisum sativum - growth & development Plant protein Plant Proteins, Dietary - chemistry Plant Proteins, Dietary - isolation & purification protein isolates proximate composition Pulse seeds pyrazines solid phase microextraction volatile compounds Volatile Organic Compounds - analysis |
| title | Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals |
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