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Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain

Chanikan Sonklin1, Natta Laohakunjit, Orapin Kerdchoechuen

  • 1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok, Thailand.

Journal of Agricultural and Food Chemistry
|July 12, 2011
PubMed

Insights

This study optimized enzymatic bromelain mungbean meal protein hydrolysate (eb-MPH) production. The best conditions yielded high protein hydrolysis and protein yield, with significant amino acid and volatile compound profiles.

Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Protein Chemistry

Background:

  • Mungbean meal protein isolate (MPI) is a potential source for protein hydrolysates.
  • Enzymatic hydrolysis offers a method to modify protein functionality and nutritional value.
  • Bromelain is a protease enzyme with potential for protein modification.

Purpose of the Study:

  • To optimize the production of enzymatic bromelain mungbean meal protein hydrolysate (eb-MPH) from MPI.
  • To determine the optimal conditions for maximizing the degree of hydrolysis (% DH) and percent yield.
  • To characterize the amino acid and volatile compound profiles of the produced eb-MPH.

Main Methods:

  • Mungbean meal protein isolate (MPI) was hydrolyzed using bromelain at varying enzyme concentrations (0-18%) and hydrolysis times (0.5-24 h).
  • Response surface methodology (RSM) was employed to identify optimal hydrolysis parameters (pH 6.0, 50 °C).
  • Gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds.

Main Results:

  • The optimal conditions for eb-MPH production were 18% bromelain concentration and 3 h hydrolysis time.
  • These conditions resulted in a maximum % DH of 61.04% and a percent yield of 45.63%.
  • The optimal eb-MPH contained significant levels of phenylalanine (20.88%), tyrosine (14.50%), and leucine (10.93%), with benzaldehyde, 2-pentylfuran, and furfural identified as key odorants.

Conclusions:

  • Enzymatic hydrolysis using bromelain is an effective method for producing high-value protein hydrolysates from mungbean meal.
  • Optimized production parameters significantly enhance protein hydrolysis and yield.
  • The resulting eb-MPH possesses a valuable amino acid profile and distinct volatile compounds, indicating potential applications in food products.

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