Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 330-337

  Schindler, Sabrina ^a   Wittig, Maximilian ^a   Zelena, Kateryna ^a   Krings, Ulrich ^a   Bez, Jürgen ^b   Eisner, Peter ^b   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Aroma; Fermentation; Lupin (Lupinus angustifolius); n Hexanal; Off flavour; Olfactometry; Protein extracts

Indexed keywords

AROMA; HEXANAL; LUPINUS ANGUSTIFOLIUS; OFF-FLAVOUR; OLFACTOMETRY; PROTEIN EXTRACTS;

LACTIC ACID; MASS SPECTROMETRY; PROTEINS;

FERMENTATION;

1 OCTEN 3 OL; 1 OCTEN 3 ONE; 1 PENTEN 3 OL; 1 PYRROLINE; 2 BUTANONE; 2 HEXANOL; 2 METHYLPENTAN 2 OL; 2 PENTYLFURAN; 3 METHYLBUTAN 1 OL; AMINO ACID; BETA DAMASCENONE; DIMETHYL TRISULFIDE; FATTY ACID; HEPTAN 2 ONE; HEXANAL; HEXANOL; ISOVALERALDEHYDE; LUPIN PROTEIN EXTRACT; N BUTAN 1 OL; N BUTANAL; N HEXANAL; N OCTANAL; N PENTAN 1 OL; N PENTANAL; OCTAN 2 ONE; OCTANE 2,3 DIONE; PLANT EXTRACT; PYRROLINE DERIVATIVE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT;

ANAEROBIC FERMENTATION; AROMA; AROMATIZATION; ARTICLE; CONTROLLED STUDY; LACTIC ACID BACTERIUM; LIPID OXIDATION; LUPIN; LUPINUS ANGUSTIFOLIUS; MASS SPECTROMETRY; NONHUMAN; OLFACTOMETRY;

LUPINUS ANGUSTIFOLIUS;

EID: 79955626220     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.024     Document Type: Article

References (31)

1. Alamanou, S., Bloukas, J. G., Paneras, E. D., & Doxastakis, G. (1996). Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters. Meat Science, 42(1), 79-93. (Pubitemid 126161226)
2. Amoore, J. E., Forrester, L. J., & Buttery, R. G. (1975). Specific anosmia to 1-pyrroline: The spermous primary odour. Journal of Chemical Ecology, 1(3), 299-310.
3. AOAC. (1996). Official methods of analysis of AOAC International. Arlington, Virgina, USA: Assoc. Off. Anal. Chem.
4. Bader, S., Czerny, M., Eisner, P., & Buettner, A. (2009). Characterisation of odouractive compounds in lupin flour. Journal of the Science of Food and Agriculture, 89(14), 2421-2427.
5. Blagden, T. D., & Gilliland, S. E. (2005). Reduction of levels of volatile components associated with the "Beany" Flavour in Soymilk by Lactobacilli and Streptococci. Journal of Food Science, 70(3), M186-M189.
6. Boatright, W. L., & Lei, Q. (1999). Compounds contributing to the "Beany" odour of aqueous solutions of soy protein isolates. Journal of Food Science, 64(4), 667-670. (Pubitemid 29407424)
7. Boatright, W. L., & Lei, Q. (2000). Headspace evaluation of methanethiol and dimethyl trisulfide in aqueous solutions of soy-protein isolates. Journal of Food Science, 65(5), 819-821.
8. Buttery, R. G., Orts, W. J., Takeoka, G. R., & Nam, Y. (1999). Volatile flavour components of rice cakes. Journal of Agricultural and Food Chemistry, 47(10), 4353-4356. (Pubitemid 29506249)
9. Buttery, R. G., Teranishi, R., Ling, L. C., & Turnbaugh, J. G. (1990). Quantitative and sensory studies on tomato paste volatiles. Journal of Agricultural and Food Chemistry, 38(1), 336-340.
10. Buttery, R. G., Turnbaugh, J. G., & Ling, L. C. (1988). Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry, 36(5), 1006-1009.
11. Cox, B. (1998). Marketing and Trade. In J. S. Gladstones, C. Atkins, & J. Hamblin (Eds.), Lupin as crop plants: Biology, production and utilisation (pp. 437-454). Wallingford, Oxon: CAB International.
12. de Lumen, B. O., Stone, E. J., Kazeniac, S. J., & Forsythe, R. H. (1978). Formation of volatile flavour compounds in green beans from linoleic and linolenic acids. Journal of Food Science, 43(3), 698-702.
13. Deutsche Gesellschaft für Fettwissenschaft, e. V. (2003). DGF-einheitsmethoden: Deutsche einheitsmethoden zur untersuchung von fetten, fettprodukten, tensiden und verwandten stoffen. Stuttgart: Wissenschaftliche Verlagsgesellschaft mbH.
14. Fernández, J. A., & Batterham, E. S. (1995). The nutritive value of lupin-seed and dehulled lupin-seed meals as protein sources for growing pigs as evaluated by different techniques. Animal Feed Science and Technology, 53(3-4), 279-296.
15. German Food Act. (2006). Amtliche sammlung von untersuchungsverfahren nach § 64 LFGB, § 35 vorläufiges tabakgesetz, § 28b GenTG. Berlin: Beuth Verlag GmbH.
16. Hansen, R. P., & Czochanska, Z. (1974). Composition of the lipids of lupin seed (Lupinus angustifolius L. var. "uniwhite"). Journal of the Science of Food and Agriculture, 25(4), 409-415.
17. Hove, E. L. (1974). Composition and protein quality of sweet lupin seed. Journal of the Science of Food and Agriculture, 25(7), 851-859.
18. Klotzbücher, B. C. (2009). Milchsaure Fermentation von Leguminosenproteinextrakten mit dem Ziel geschmacklicher Verbesserung. PhD Thesis. TU München.
19. Kobayashi, A., Tsuda, Y., Hirata, N., Kubota, K., & Kitamura, K. (1995). Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isoenzymes. Journal of Agricultural and Food Chemistry, 43(9), 2449-2452.
20. Krings, U., Banavara, D. S., & Berger, R. G. (2003). Thin layer high vacuum distillation to isolate the flavour of high-fat food. European Food Research and Technology, 217(1), 70-73. (Pubitemid 38350072)
21. Linnemann, A. R., & Dijkstra, D. S. (2002). Toward sustainable production of protein-rich foods: Appraisal of eight crops for Western Europe. PART I. Analysis of the primary links of the production chain. Critical Reviews in Food Science and Nutrition, 42(4), 377-401.
22. Marchesi, M., Parolini, C., Diani, E., Rigamonti, E., Cornelli, L., Arnoldi, A., et al. (2008). Hypolipidaemic and anti-atherosclerotic effects of lupin proteins in a rabbit model. British Journal of Nutrition, 100(04), 707-710.
23. Miedel, M. C., Hulmes, J. D., & Pan, Y.-C. E. (1989). The use of fluorescamine as a detection reagent in protein microcharacterization. Journal of Biochemical and Biophysical Methods, 18(1), 37-52. (Pubitemid 19095162)
24. Milo, C., & Grosch, W. (1996). Changes in the odourants of boiled salmon and cod as affected by the storage of the raw material. Journal of Agricultural and Food Chemistry, 44(8), 2366-2371. (Pubitemid 126454465)
25. Petterson, D. S. (1998). Composition and food uses of lupins. In J. S. Gladstones, C. Atkins, & J. Hamblin (Eds.), Lupin as crop plants: Biology, production and utilisation (pp. 353-384). Wallingford, Oxon: CAB International.
26. Rackis, J., Sessa, D., & Honig, D. (1979). Flavour problems of vegetable food proteins. Journal of the American Oil Chemists' Society, 56(3), 262-271.
27. Schindler, S., Krings, U., Berger, R. G., & Orlien, V. (2010). Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. Meat Science, 86(2), 317-323.
28. Spielmann, J., Shukla, A., Brandsch, C., Hirche, F., Stangl, G. I., & Eder, K. (2007). Dietary lupin protein lowers triglyceride concentrations in liver and plasma in rats by reducing hepatic gene expression of sterol regulatory element-binding protein-1c. Annals of Nutrition and Metabolism, 51(4), 387-392. (Pubitemid 47442982)
29. Ulberth, F., & Roubicek, D. (1995). Monitoring of oxidative deterioration of milk powder by headspace gas chromatography. International Dairy Journal, 5(6), 523-531.
30. van den Dool, H., & Kratz, P. D. (1963). A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography A, 11, 463-471.
31. Wang, L. C. (1972). Polyamines in soybeans. Plant Physiology, 50(1), 152-156.