Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour

Food Chemistry

Volumn 211, Issue , 2016, Pages 715-725

  Vijaykrishnaraj, M ^a,b   Roopa, B S ^a   Prabhasankar, P ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

Author keywords

Celiac disease; Electronic nose; Flavour peptides; Gluten free; Green mussel; Protein hydrolysates

Indexed keywords

FOOD PRODUCTS; HYDROLYSIS; MOLLUSCS; PEPTIDES; PROTEINS;

CELIAC DISEASE; DEGREE OF HYDROLYSIS; GLUTEN-FREE; GLUTEN-FREE BREAD; GREEN MUSSELS; PEPTIDE SEQUENCES; PERNA CANALICULUS; PROTEIN HYDROLYSATE;

ELECTRONIC NOSE;

PEPSIN A; PROTEIN HYDROLYSATE; PROTEINASE; FLAVORING AGENT; GLUTEN; PEPTIDE;

AMINO ACID SEQUENCE; ARTICLE; BREAD; BUCKWHEAT FLOUR; CHEMICAL COMPOSITION; CHICKPEA; CONTROLLED STUDY; DIGESTION; ELECTRONIC NOSE; ELECTROSPRAY MASS SPECTROMETRY; FLAVOR; FLOUR; GLUTEN FREE DIET; HYDROLYSIS; PERNA CANALICULUS; RICE FLOUR; SENSORY ANALYSIS; ANALYSIS; ANIMAL; FAGOPYRUM; METABOLISM; PERNA; TASTE;

ANIMALS; BREAD; FAGOPYRUM; FLAVORING AGENTS; FLOUR; GLUTENS; PEPTIDES; PERNA; PROTEIN HYDROLYSATES; TASTE;

EID: 84971311513     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.094     Document Type: Article

References (42)

1. C.B. Ahn, J.G. Kim, and J.Y. Je Purification and antioxidant properties of octapeptide from salmon by-product protein hydrolysate by gastrointestinal digestion Food Chemistry 147 2014 78 83
2. American Association of Cereal Chemists (AACC) AACC Method 44-15A, One Stage Moisture Air Oven Method; AACC Method 08-01, Ash-Basic Method; AACC Method 46-13, Micro-Kjeldahl Method; AACC Method 22-10A; AACC Method 16-50 10th ed. 2000 Approved Methods of the AACC
3. F. Battais, T. Mothes, D.A. Moneret-Vautrin, F. Pineau, G. Kanny, Y. Popineau, M. Bodinier, and et al. Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat Allergy 60 2005 815 821
4. A. Bougatef, M. Hajji, R. Balti, I. Lassoued, Y.T. Ellouz, and M. Nasri Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases Food Chemistry 114 2009 1198 1205
5. R.C. Brusca, and G.J. Brusca Invertebrates 1990 Sinauer Associates Inc. Sunderland, Massachusetts USA
6. S. Edwardson Buckwheat: Pseudocereal and nutraceutical J. Janick, Progress in new crops 1996 ASHS Press Alexandria, VA
7. S. Fadda, C. López, and G. Vignolo Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers Meat Science 86 2010 66 79
8. S. Fuke Taste-active components of seafoods with special reference to umami substances F. Shahidi, J.R. Botta, Seafoods: Chemistry, processing technology and quality 1994 Blackie Academic Glasgow, UK 115 139
9. E. Gosling The mussel Mytilus: Geology, physiology, genetics and culture 1992 Elsevier Amsterdam
10. U. Grienke, J. Silke, and D. Tasdemir Bioactive compounds from marine mussels and their effects on human health Food Chemistry 142 2014 48 60
11. A.S. Hager, and E.K. Arendt Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat Journal of Food Engineering 32 2013 195 203
12. X.Q. He, W.H. Cao, G.K. Pan, L. Yang, and C.H. Zhang Enzymatic hydrolysis optimization of Paphia undulate and lymphocyte proliferation activity of the isolated peptide fractions Journal of the Science of Food and Agriculture 95 2014 1544 1553
13. S.W.A. Himaya, D.H. Ngo, B. Ryu, and S.K. Kim An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress Food Chemistry 132 2012 1872 1882
14. D. Indrani, C. Soumya, J. Rajiv, and G.V. Rao Multigrain bread - Its dough rheology, microstructure, quality and nutritional characteristics Journal of Texture Studies 41 2010 302 319
15. H. Kawajiri Flavor enhancement by glutathione Journal of Food Chemicals 168 1999 62 65 (in Japanese)
16. J.Y. Ko, J.H. Lee, K. Samarakoon, J.S. Kim, and Y.J. Jeon Purification and determination of two novel antioxidant peptides from flounder fish (Paralichthys olivaceus) using digestive proteases Food and Chemical Toxicology 52 2013 113 120
17. S. Konosu, and K. Yamaguchi The flavor components in fish and shellfish R.E. Martin, G.L. Flick, C.E. Hebard, C.R. Ward, Chemistry and biochemistry of marine food products 1982 AVI Publishing Connecticut 367 404
18. U.K. Laemmli Cleavage of structural proteins during the assembly of the head of bacteriophage T4 Nature 227 1970 680 685
19. N. Laohakunjit, O. Selamassakul, and O. Kerdchoechuen Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.) Food Chemistry 158 2014 162 170
20. C.Y. Lu Peptides as flavour precursors in Maillard reaction 2006 New Brunswick Rutgers New Jersey
21. M. Mariotti, M.A. Pagani, and M. Lucisano The role of buckwheat and HPMC on the bread making properties of some commercial gluten-free bread mixtures Food Hydrocolloids 30 2013 393 400
22. H. Matsuo, K. Kohno, and E. Morita Molecular cloning, recombinant expression and IgE-binding epitope of omega-5 gliadin, a major allergen in wheat-dependent exercise-induced anaphylaxis FEBS Journal 272 2005 4431 4438
23. S.M. Rutherfurd Methodology for determining degree of hydrolysis of proteins in hydrolysates: A review Journal of AOAC International 93 2010 1515 1522
24. C. Salles, C. Septier, F. Roudot-Algaron, A. Guillot, and P.X. Etievant Sensory and chemical analysis of fractions obtained by gel permeation of water-soluble Comte cheese extracts Journal of Agricultural Food Chemistry 43 6 1995 1659 1668
25. F. Shahidi, and Y. Zhong Bioactive peptides Journal of AOAC International 91 2008 914 931
26. V.M. Silva, K.J. Park, and M.D. Hubinger Optimization of the enzymatic hydrolysis of mussel meat Journal of Food Science 75 2010 C36 C42
27. A.M. Spanier, and J.V. Edwards Chromatographic isolation of presumptive peptide flavour principles from red meat Journal of Liquid Chromatography and Related Technologies 10 1987 2745 2758
28. Shana R. Sridhar, B.S. Roopa, M.C. Varadaraj, and S.V.N. Vijayendra Optimization of a novel coconut milk supplemented dahi - A fermented milk product of Indian subcontinent Journal of Food Science and Technology 2015 10.1007/s13197-015-1825-0
29. H. Stone, and J.L. Sidel Quantitative descriptive analysis: Developments, applications, and the future Journal of Food Technology 52 1998 48 52
30. G. Su, C. Cui, L. Zheng, B. Yang, J. Ren, and M. Zhao Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS Food Chemistry 135 2012 479 485
31. S. Susanna, and P. Prabhasankar A study on development of Gluten free pasta and its biochemical and immunological validation LWT-Food science and Technology 50 2013 613 621
32. A. Torbica, M. Hadnadev, and T. Dapcevic Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour Food Hydrocolloids 24 2010 626 632
33. P.K. Vareltzis, and I. Undeland Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique-process characteristics and functionality of the isolates Journal of the Science of Food and Agriculture 92 2012 3055 3064
34. M. Vijaykrishanaraj, and P. Prabhasankar Marine protein hydrolysates; their present and future perspectives in food chemistry - A review RSC Advances 5 2015 34864 34877
35. M. Vijaykrishnaraj, S. Bharath Kumar, and P. Prabhasankar Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: Product quality, microstructure and biofunctional evaluation Journal of Food Measurement and Characterization 9 2015 76 85
36. B. Wang, L. Li, C.F. Chi, J.H. Maa, H.Y. Luo, and H.F. Xu Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate Food chemistry 138 2013 1713 1719
37. B. Wang, S. Xu, and D.W. Sun Application of the electronic nose to the identification of different milk flavorings Food Research International 43 2010 255 262
38. A.E. Wasserman Symposium on meat flavor chemical basis for meat flavor a review Journal of Food Science 44 1979 6 11
39. W. Weiss, G. Huber, K.H. Engel, A. Pethran, M.J. Dunn, A.A. Gooley, and A. Gorg Identification and characterization of wheat grain albumin/globulin allergens Electrophoresis 8 1997 826 833
40. W.-F. Xue, O. Szczepankiewicz, E. Thulin, S. Linse, and J. Carey Role of protein surface charge in monellin sweetness Biochimica et Biophysica Acta, Proteins and Proteomics 1794 2009 410 420
41. Y. Yamasaki, and K. Maekawa A peptide with delicious taste Agricultural and Biological Chemistry 42 9 1978 1761 1765
42. M.X. Zhang, X.C. Wang, Y. Liu, X.L. Xu, and G.H. Zhou Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS Food Chemistry 135 2012 1463 1470