The effect of various domestically produced proteolytic enzyme preparations on the organoleptic properties of pea protein isolates

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Abstract

The work investigated the effect of four enzyme preparations (EP): Bacillolysin, Agroprot, Protozyme and Protozyme C (Russia), on smell, taste, as well as protein and peptide profiles of protein isolate isolated from Focor peas. It has been shown that enzyme treatment improves the odor characteristics of the isolate. Thus, it was possible to significantly reduce the severity of bean and herbal smell. At the same time, enzyme treatment also improved the taste of the isolate: it was possible to significantly reduce the severity of such disturbing flavors as legume, astringent, bitter and herbal. The results obtained made it possible to select EP (fungal acidic aspartate proteinase) to improve the organoleptic parameters of pea protein isolates intended for the manufacture of analogues of meat and dairy products.

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About the authors

I. V. Kravchenko

Research Center of Biotechnology of the Russian Academy of Sciences

Author for correspondence.
Email: ink71@yandex.ru

Bach Institute of Biochemistry

Russian Federation, Moscow, 119071

V. A. Furalyov

Research Center of Biotechnology of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

Russian Federation, Moscow, 119071

E. S. Pshennikova

Research Center of Biotechnology of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

Russian Federation, Moscow, 119071

E. V. Kostyleva

Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: ink71@yandex.ru

All-Russian Scientific Research Institute of Food Biotechnology

Russian Federation, Moscow, 111033

A. S. Sereda

Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: ink71@yandex.ru

All-Russian Scientific Research Institute of Food Biotechnology

Russian Federation, Moscow, 111033

E. I. Kurbatova

Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: ink71@yandex.ru

All-Russian Scientific Research Institute of Food Biotechnology

Russian Federation, Moscow, 111033

N. V. Tsurikova

Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: ink71@yandex.ru

All-Russian Scientific Research Institute of Food Biotechnology

Russian Federation, Moscow, 111033

A. N. Fedorov

Research Center of Biotechnology of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

Russian Federation, Moscow, 119071

V. O. Popov

Research Center of Biotechnology of the Russian Academy of Sciences

Email: ink71@yandex.ru

Bach Institute of Biochemistry

Russian Federation, Moscow, 119071

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2. Fig. 1. Chromatography of untreated pea protein isolate (a), as well as isolates treated with BNP (b), GKP (c), BSP (d) and GSP (d), on a Superdex 2000 10/300 Gl column

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3. Fig. 2. Chromatography of the untreated pea protein isolate (a), as well as isolates treated with BNP (b), HCP(c), BSHP (d) and GSHP (e) on the SuperdexPeptide 10/300 Gl column

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