Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments

Food Chemistry

Volumn 277, Issue , 2019, Pages 84-95

  Chang, C ^a,b   Stone, A K ^a   Green, R ^c   Nickerson, M T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b JIANGNAN UNIVERSITY   (China)

^c POS Bio Sciences   (Canada)

Author keywords

Acetone; Ethanol; Isopropanol; Lentil protein isolate; Lipid oxidation; Volatile compounds

Indexed keywords

ACETONE; EMULSIFICATION; ETHANOL; HYDROPHOBICITY; PROTEINS; SOLUBILITY; VOLATILE ORGANIC COMPOUNDS;

EMULSION STABILITY; FUNCTIONAL ATTRIBUTE; ISO-PROPANOLS; LENTIL PROTEIN ISOLATES; LIPID OXIDATION; SOLVENT TREATMENT; SURFACE HYDROPHOBICITY; VOLATILE COMPOUNDS;

ORGANIC SOLVENTS;

1 OCTEN 3 OL; 2 ETHYLHEXANOL; 2 HEXENAL; 2 PROPANOL; ACETONE; ALCOHOL; ALDEHYDE; ALKENE; BENZALDEHYDE; DODECANE; ETHER; GAMMA CADINENE; HEPTANOL; HEXANAL; HEXANOL; ISOPHORONE; KETONE; LENTIL PROTEIN; LIMONENE; LIPOXYGENASE; NONANAL; ORGANIC SOLVENT; PENTANOL; PHORONE; PROTEIN; TERPENE; TETRADECANE; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID; PLANT PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FLAVOR; HEADSPACE SOLID PHASE MICROEXTRACTION; HYDROPHOBICITY; LENTIL; MASS FRAGMENTOGRAPHY; NONHUMAN; PROTEIN CONTENT; PROTEIN FUNCTION; PROTEIN ISOLATION; SURFACE CHARGE; SURFACE PROPERTY; ZETA POTENTIAL; CHEMICAL PHENOMENA; CHEMISTRY; COLOR; DRUG EFFECT; METABOLISM; SOLUBILITY; TASTE;

2-PROPANOL; ACETONE; COLOR; ETHANOL; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LENS PLANT; PLANT PROTEINS; SOLUBILITY; TASTE;

EID: 85055351882     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.10.022     Document Type: Article

References (34)

1. AOAC, Official methods of analysis. 17th ed., 2003, Association of Official Analytical Chemists, Washington (Methods 925.10, 923.03, 920.87, and 920.85).
2. Bader, S., Czerny, M., Eisner, P., Buttner, A., Characterization of odour-active compounds in lupin flour. Journal of the Science of Food and Agriculture 89 (2009), 2421–2427.
3. Bader, S., Oviedo, J.P., Pickardt, C., Eisner, P., Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins. LWT-Food Science and Technology 44 (2011), 1396–1404.
4. Bhatty, R.S., Composition and quality of lentil (Lens culinaris Medik): A review. Canadian Institute of Food Science and Technology Journal 21 (1988), 144–160.
5. Giri, A., Osako, K., Okamoto, A., Ohshima, T., Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Research International 43 (2010), 1027–1040.
6. Gulewicz, P., Ciesiolka, D., Frias, J., Vidal-Valverde, C., Frejnagel, S., Trojanowska, K., et al. Simple method of isolation and purification of alpha-galactosides from legumes. Journal of Agricultural and Food Chemistry 48 (2000), 3120–3123.
7. Heng, L., van Koningsveld, G.A., Gruppen, H., van Boekel, M.A.J.S., Vincken, J.P., Roozen, J.P., et al. Protein-flavour interactions in relation to development of novel protein foods. Trends in Food Science & Technology 15 (2004), 217–224.
8. Hua, Y., Huang, Y., Qiu, A., Liu, X., Properties of soy protein isolate prepared from aqueous alcohol washed soy flakes. Food Research International 38 (2005), 273–279.
9. Jelen, H., Wasowicz, E., Lipid-derived flavor compounds. Jelen, H., (eds.) Food flavors, 2011, CRC Press Inc, Boca Raton, 65–94.
10. Johnson, L.A., Lusas, E.W., Comparison of alternative solvents for oil extraction. Journal of the American Oil Chemists’ Society 60 (1983), 229–242.
11. Joshi, M., Timilsena, Y., Adhikari, B., Global production, processing and utilization of lentil: A review. Journal of Integrative Agriculture 16 (2017), 2898–2913.
12. Kato, A., Nakai, S., Hydrophobicity determined by fluorescence probe methods and its correlation with surface properties of proteins. Biochimica et Biophysica Acta 624 (1980), 13–20.
13. Liu, S., Elmer, C., Low, N.H., Nickerson, M.T., Effect of pH on the functional behavior of pea protein isolate-gum Arabic complexes. Food Research International 43 (2010), 489–495.
14. Magdassi, S., Kamyshny, A., Surface activity and functional properties of proteins. Magdassi, S., (eds.) Surface activity of proteins: Chemical and physicochemical modifications, 1996, Marcel Dekker, New York, 1–38.
15. Matoba, T., Sakurai, A., Taninoki, N., Saitoh, T., Kariya, F., Kuwahata, M., et al. n-Hexanol Formation from n-hexanal by enzyme action in soybean extracts. Journal of Food Science 54 (1989), 1607–1610.
16. Ma, Z., Boye, J.I., Azarnia, S., Simpson, B.K., Volatile flavor profile of Saskatchewan grown pulses as affected by different thermal processing treatments. International Journal of Food Properties 19 (2016), 2251–2271.
17. McClements, D.J., Context and background. Clydesdale, F.M., (eds.) Food emulsion: Principles, practices, and techniques, 2nd ed., 2005, CRC Press, Boca Raton, 1–26.
18. Morini, G., Maga, J.A., Volatile compounds in roasted and boiled Chinese chestnuts (Castaneamoussima). Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 28 (1995), 638–640.
19. Morr, C.V., German, B., Kinsella, J.E., Regenstein, J.M., van Buren, J.P., Kilara, A., et al. A collaborative study to develop a standardized food protein solubility procedure. Journal of Food Science 50 (1985), 1715–1718.
20. Murat, C., Bard, M., Dhalleine, C., Cayot, N., Characterisation of odour active compounds along extraction process from pea flour to pea protein extract. Food Research International 53 (2013), 31–41.
21. Mustakas, G.C., Kirk, L.D., Griffin, E.L., Bland undenatured soybean flakes by alcohol washing and flash desolventizing. Journal of the American Oil Chemists Society 38 (1961), 473–478.
22. Oomah, B.D., Razafindrainibe, M., Drover, J.C.G., Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes. Journal of the Science of Food and Agriculture 94 (2014), 473–481.
23. Pallares, I., Vendrell, J., Aviles, F.X., Ventura, S., Amyloid fibril formation by a partially structured intermediate state of alpha-chymotrypsin. Journal of Molecular Biology 342 (2004), 321–331.
24. Peng, X., Li, X., Shi, X., Guo, S., Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis. Food Chemistry 151 (2014), 532–538.
25. Robinson, D.S., Wu, Z., Domoney, C., Casey, R., Lipoxygenases and the quality of foods. Food Chemistry 54 (1995), 33–43.
26. Roland, W.S.U., Pouvreau, L., Curran, J., van de Velde, F., de Kok, P.M.T., Flavor aspects of pulse ingredients. Cereal Chemistry 94 (2017), 58–65.
27. Ryland, D., Vaisey-Genser, M., Arntfield, S.D., Malcolmson, L.J., Development of a nutritious acceptable snack bar using micronized flaked lentils. Food Research International 43 (2010), 642–649.
28. Saeed, S., Fawthrop, S.A., Howell, N.K., Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction. Journal of the Science of Food and Agriculture 79 (1999), 1809–1816.
29. Samoto, M., Miyazaki, C., Kanamori, J., Akasaka, T., Kawamura, Y., Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids. Bioscience, Biotechnology, and Biochemistry 62 (1998), 935–940.
30. Shariati-Levari, S., Ryland, D., Edel, A., Nicholson, T., Suh, M., Aliani, M., Sensory and physicochemical studies of thermally micronized chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours as binders in low-fat beef burgers. Journal of Food Science 81 (2016), S1230–S1242.
31. Weatherall, I.L., Coombs, B.D., Skin color measurements in terms of CIELAB color space values. Journal of Investigative Dermatology 99 (1992), 468–473.
32. Wu, N., Wang, L., Yang, X., Yin, S., Teng, Z., Zheng, E., Comparison of flavor volatiles and some functional properties of different soy protein products. Journal of the American Oil Chemists Society 88 (2011), 1621–1631.
33. Xu, B.J., Chang, S.K.C., A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72 (2007), S159–S166.
34. Zhang, Y., Li, X., Lo, C.K., Guo, S.T., Characterization of volatile substances and aroma components from traditional soypaste. Molecules 15 (2010), 3421–3427.