TY - JOUR

T1 - Mechanically Activated Enzymatic Hydrolysis of Pea Seeds and Its Effects on Bakery Products

AU - Bychkova, Elena

AU - Gosman, Darya

AU - Dome, Karina

AU - Dome, Nina

AU - Chernonosov, Alexander

N1 - Funding Information: The authors would like to express their sincere gratitude to O. I. Lomovsky (Institute of Solid State Chemistry and Mechanochemistry, Siberian Branch of the Russian Academy of Science) and V. S. Tokarev (Novosibirsk State Agricultural University). The mass spectrometric analysis was carried out with a partial support of the federal budget (project no. 0309-2019-0007). Publisher Copyright: © 2021, Applied Food Biotechnology. All Rights Reserved.

PY - 2021

Y1 - 2021

N2 - Background and Objective: Plant-derived protein hydrolysates are efficient sources of easily digested water-soluble nutrients. Pea is a promising crop, which is rich in protein. In this study, combining mechanical pretreatment of pea seeds and their enzymatic hydrolysis into a single manufacturing stage has been suggested to increase yields of water-soluble substances. Resulting hydrolysates were used as ingredients for bakery products. Material and Methods: In this study, mechanical pretreatment of pea seeds included two stages. At the first stage, feedstock was subjected to preliminary comminution to particles of < 2 mm using knife grinder. At the second stage, feedstock underwent mechanical treatments in presence of enzyme products using RM-20 centrifugal roller mill. Enzymatic hydrolysis of the mechanically treated pea seeds was carried out at 50 °C and 120 g. Dough for the bakery products was prepared using two methods of sponge-and-dough and straight-dough. Total proteins in the hydrolysates and end products were assessed using Bradford protein assay. Quantities of free amino acids were assessed using liquid chromatography-mass spectrometry and Agilent 1200 Liquid Chromatography System. Results and Conclusion: In this study, the optimal hydrolysis time was reported as 4 h and the enzyme product concentration of 2%. The optimal time of mechanical pretreatment of the raw materials in centrifugal roller mill included 40 s at 1500 g. Resulting pea seed hydrolysates were added to bakery products. Sponge-and-dough method was reported as the optimal method of preparing doughs with the hydrolysates since the end products included the best sensory characteristics. Due to the cleavage of peptide bonds by the enzyme products, addition of the hydrolysates ensured higher contents of amino acids and short peptides in the end products. Conflict of interest: The authors declare no conflict of interest.

AB - Background and Objective: Plant-derived protein hydrolysates are efficient sources of easily digested water-soluble nutrients. Pea is a promising crop, which is rich in protein. In this study, combining mechanical pretreatment of pea seeds and their enzymatic hydrolysis into a single manufacturing stage has been suggested to increase yields of water-soluble substances. Resulting hydrolysates were used as ingredients for bakery products. Material and Methods: In this study, mechanical pretreatment of pea seeds included two stages. At the first stage, feedstock was subjected to preliminary comminution to particles of < 2 mm using knife grinder. At the second stage, feedstock underwent mechanical treatments in presence of enzyme products using RM-20 centrifugal roller mill. Enzymatic hydrolysis of the mechanically treated pea seeds was carried out at 50 °C and 120 g. Dough for the bakery products was prepared using two methods of sponge-and-dough and straight-dough. Total proteins in the hydrolysates and end products were assessed using Bradford protein assay. Quantities of free amino acids were assessed using liquid chromatography-mass spectrometry and Agilent 1200 Liquid Chromatography System. Results and Conclusion: In this study, the optimal hydrolysis time was reported as 4 h and the enzyme product concentration of 2%. The optimal time of mechanical pretreatment of the raw materials in centrifugal roller mill included 40 s at 1500 g. Resulting pea seed hydrolysates were added to bakery products. Sponge-and-dough method was reported as the optimal method of preparing doughs with the hydrolysates since the end products included the best sensory characteristics. Due to the cleavage of peptide bonds by the enzyme products, addition of the hydrolysates ensured higher contents of amino acids and short peptides in the end products. Conflict of interest: The authors declare no conflict of interest.

KW - Amino acids

KW - Bakery products

KW - Hydrolysis

KW - Mechanical pretreatment

KW - Plant-based protein

UR - http://www.scopus.com/inward/record.url?scp=85109451896&partnerID=8YFLogxK

U2 - 10.22037/afb.v8i3.32756

DO - 10.22037/afb.v8i3.32756

M3 - Article

AN - SCOPUS:85109451896

VL - 8

SP - 213

EP - 223

JO - Applied Food Biotechnology

JF - Applied Food Biotechnology

SN - 2345-5357

IS - 3

ER -