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Food Chem

Title:		"Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals"
Author(s):		Xu M; Jin Z; Gu Z; Rao J; Chen B;
Address:		"Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: bingcan.chen@ndsu.edu"
Journal Title:		Food Chem
Year:		2020
Volume:		20200111
Issue:
Page Number:		126184 -
DOI:		10.1016/j.foodchem.2020.126184
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME-GC-MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor"
Keywords:		Cicer/*chemistry/growth & development Flour/analysis Free Radicals/metabolism Gas Chromatography-Mass Spectrometry Germination Humans Lens Plant/*chemistry/growth & development Lipoxygenase/metabolism Odorants/*analysis Peas/*chemistry/growth & developmen;
Notes:		"MedlineXu, Minwei Jin, Zhao Gu, Zixuan Rao, Jiajia Chen, Bingcan eng England 2020/01/20 Food Chem. 2020 Jun 1; 314:126184. doi: 10.1016/j.foodchem.2020.126184. Epub 2020 Jan 11"