2. Academic Validation
  3. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

  • Food Res Int. 2020 Jun:132:109089. doi: 10.1016/j.foodres.2020.109089.
Gustavo Luis Leonardo Scalone 1,  Angelos Gerasimos Ioannidis 2,  Prabin Lamichhane 3,  Frank Devlieghere 2,  Norbert De Kimpe 4,  Keith Cadwallader 5,  Bruno De Meulenaer 6
Affiliations

Affiliations

  • 1 Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
  • 2 Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Food Technology, Safety and Health, Food Microbiology and Food Preservation Research Unit, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
  • 3 Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
  • 4 Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
  • 5 Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, IL 61801, USA.
  • 6 Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. Electronic address: Bruno.DeMeulenaer@UGent.be.
PMID: 32331666 DOI: 10.1016/j.foodres.2020.109089
Abstract

Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim of this study was to investigate the impact of adding protein hydrolysates as precursors for the generation of alkylpyrazines in baked food products such as bread and cookies. Two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus, were used in the presented study. 2,5-Dimethylpyrazine was produced in both food systems. Therefore, its formation was quantitatively monitored using a stable isotope dilution assay. Additionally, sensory evaluation was performed. Results demonstrated that the addition of the protein hydrolysates were effective in promoting the generation of 2,5-dimethylpyrazine and Other aroma compounds in two well-known food products.

Keywords

GPLC; HS-SPME-GC/MS; Hydrolysates; Maillard reaction; Peptides; Pyrazines; Whey protein.

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