Dynamic Changes in Volatile Flavor Components during Enzymatic Hydrolysis of Walnut (<i>Juglans regia</i> L.) Protein

LI Kai; FAN Yuchuan; DING Lan; ZENG Ming; SONG Hao

doi:10.13386/j.issn1002-0306.2021070087

Volume 43 Issue 6

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(6): 41-49. > DOI: 10.13386/j.issn1002-0306.2021070087

LI Kai, FAN Yuchuan, DING Lan, et al. Dynamic Changes in Volatile Flavor Components during Enzymatic Hydrolysis of Walnut (Juglans regia L.) Protein[J]. Science and Technology of Food Industry, 2022, 43(6): 41−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070087.

Citation:

PDF (3541 KB)

Dynamic Changes in Volatile Flavor Components during Enzymatic Hydrolysis of Walnut (Juglans regia L.) Protein

LI Kai^{1, 2,},
FAN Yuchuan^{1, 2},
DING Lan^{1, 2},
ZENG Ming^{1, 2},
SONG Hao^{1, 2, ,}

1.
Beijing Industrial Technology Research Institute, Beijing 101111, China
2.
Beijing Food Industry Research Institute, Beijing 100075, China

More Information

Received Date: July 06, 2021
Available Online: January 14, 2022

Graphical Abstract

Abstract

Abstract

In order to study the dynamic changes in volatile flavor components of walnut (Juglans regia L.) protein during enzymatic hydrolysis, single-enzyme hydrolysis was carried out using Protamex^® protease. The headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to analyze the volatile chemical components of the enzymatic hydrolysis solution at different time points, and the results were used to carried out relative odor activity analysis and principal component analysis (PCA). The results showed that fifty-five and sixty-eight aroma substances were detected before and after enzymolysis, including aldehydes, alcohols, ketones, esters and furans. With the progress of enzymatic hydrolysis, the key aroma components were gradually transformed from twenty-one compounds such as n-valeraldehyde, 1-octene-3-ol and isovaleraldehyde before enzymolysis into thirteen compounds such as isovaleraldehyde, dimethyl disulfide and (2E,4E)-decadienal. The PCA results showed that the aroma characteristics tended to be stable after enzymatic hydrolysis for 3 h, in addition, the aroma structure change of the enzymatic hydrolysis solution was mainly affected by the concentration change of 2-ethyl-1-hexanol, 2-ethyl furan, (2E,4E)-decadienal, 2-pentyl furan, (Z)-4-heptenal and dimethyl disulfide. These research results would provide a theoretical basis for the control of flavor quality during the preparation of walnut peptides by enzymolysis.
- walnut protein,
- enzymolysis,
- headspace solid-phase microextraction,
- gas chromatography-mass spectrometry,
- volatile flavor components

FullText(HTML)

References (36)

References

[1]	张亭, 杜倩, 李勇. 核桃的营养成分及其保健功能的研究进展[J]. 中国食物与营养,2018,24(7):64−69. [ZHANG T, DU Q, LI Y. Nutritional component and health functions of walnuts[J]. Food and Nutrition in China,2018,24(7):64−69. doi: 10.3969/j.issn.1006-9577.2018.07.015
[2]	MARTINEZ M L, LABUCKAS D O, LAMARQUE A L, et al. Walnut (Juglans regia L.): Genetic resources, chemistry, by-products[J]. Journal of the Science of Food and Agriculture,2010,90(12):1959−1967.
[3]	毛晓英, 华欲飞, 卢伟. 核桃蛋白质的研究进展[J]. 食品工业科技,2009,30(9):328−331. [MAO X Y, HUA Y F, LU W. Research progress of walnut protein[J]. Science & Technology of Food Industry,2009,30(9):328−331.
[4]	KONG X, ZHANG L, LU X, et al. Effect of high-speed shearing treatment on dehulled walnut proteins[J]. LWT-Food Science and Technology,2019,116:108500. doi: 10.1016/j.lwt.2019.108500
[5]	包怡红, 于阳阳, 赵若诗. 酶解山核桃蛋白制备降血压肽的工艺[J]. 食品科学,2013,34(1):220−224. [BAO Y H, YU Y Y, ZHAO R S. Enzymatic preparation of antihypertensive peptides from Juglans mandshurica maxim protein[J]. Food Science,2013,34(1):220−224.
[6]	LI X, GUO M, CHI J, Et al. Bioactive peptides from walnut residue protein[J]. Molecules,2020,25(6):1285. doi: 10.3390/molecules25061285
[7]	LIU D, GUO Y, WU P, et al. The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities[J]. Food Chemistry,2020,311:125960. doi: 10.1016/j.foodchem.2019.125960
[8]	LIU M C, YANG S J, HONG D, et al. A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates[J]. Chemistry Central Journal,2016,10(1):39. doi: 10.1186/s13065-016-0184-x
[9]	张庆, 袁源, 邓扬龙, 等. 运用Box-Behnken设计优化核桃多肽制备工艺[J]. 食品与发酵工业,2019,45(21):180−186. [ZHANG Q, YUAN Y, DENG Y L, et al. Optimization of preparation technology of walnut peptide by Box-Behnken design[J]. Food and Fermentation Industries,2019,45(21):180−186.
[10]	成静, 陈大伟, 曲敏, 等. 核桃肽制备工艺的优化及其改善记忆功能研究[J]. 食品工业科技,2021,42(11):135−141. [CHENG J, CHEN D W, QU M, et al. Study on the optimization of the preparation process of walnut peptide and the improvement of memory function[J]. Science and Technology of Food Industry,2021,42(11):135−141.
[11]	郭勇. 核桃肽的纯化鉴定及基于NF-κB/CASPASE信号通路对PC12细胞保护作用机理研究[D]. 长春: 吉林农业大学, 2019. GUO Y. Purification, structure identification of walnut peptides and mechanism mediating protective effect of peptide on PC12 cells based on NF-κB/CASPASE signaling pathway[D]. Changchun: Jilin Agricultural University, 2019.
[12]	张丽娜, 孔祥珍, 华欲飞. 核桃蛋白DPP-Ⅳ抑制肽的分离纯化及稳定性研究[J]. 中国油脂,2020,45(11):62−67. [ZHANG L N, KONG X Z, HUA Y F. Purification and stability of walnut protein DPP-IV inhibitory peptides[J]. China Oils and Fats,2020,45(11):62−67. doi: 10.12166/j.zgyz.1003-7969/2020.11.013
[13]	KONG X, ZHANG L, SONG W, et al. Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein[J]. Food Chemistry,2021,347:129062. doi: 10.1016/j.foodchem.2021.129062
[14]	SHENG J, YANG X, CHEN J, et al. Antioxidative effects and mechanism study of bioactive peptides from defatted walnut (Juglans regia L. ) meal hydrolysate[J]. Journal of Agricultural and Food Chemistry,2019,67(12):3305−3312. doi: 10.1021/acs.jafc.8b05722
[15]	WANG S, SU G, ZHANG Q, et al. Walnut (Juglans regia) peptides reverse sleep deprivation-induced memory impairment in rat via alleviating oxidative stress[J]. Journal of Agricultural and Food Chemistry,2018,66(40):10617−10627. doi: 10.1021/acs.jafc.8b03884
[16]	LIU M, YANG S, YANG J, et al. Neuroprotective and memory-enhancing effects of antioxidant peptide from walnut (Juglans regia L.) protein hydrolysates[J]. Natural Product Communications, 2019, 14(7): 1934578X1986583.
[17]	刘睿, 刘欣然, 珠娜, 等. 核桃低聚肽对大鼠酒精性胃溃疡的预防作用[J]. 食品工业科技,2021,42(2):316−320. [LIU R, LIU X R, ZHU N, et al. Preventive effect of walnut oligopeptide on alcoholic gastric ulcer in rats[J]. Science and Technology of Food Industry,2021,42(2):316−320.
[18]	杨昭, 姚玉静, 黄佳佳, 等. 酶解时间对牡蛎酶解液挥发性风味成分的影响[J]. 中国调味品,2020,45(6):83−87,97. [YANG Z, YAO Y J, HUANG J J, et al. Effect of enzymatic hydrolysis time on volatile flavor components of oyster hydrolysate[J]. China Condiment,2020,45(6):83−87,97. doi: 10.3969/j.issn.1000-9973.2020.06.018
[19]	徐永霞, 曲诗瑶, 李涛, 等. 不同蛋白酶对蓝蛤酶解液风味特性的影响[J]. 食品科学,2021,42(4):190−196. [XU Y X, QU S Y, LI T, et al. Effects of different proteases on the flavor characteristics of Aloididae aloidi muscle hydrolysates[J]. Food Science,2021,42(4):190−196. doi: 10.7506/spkx1002-6630-20190823-248
[20]	苏国万, 黄可欣, 何伟炜, 等. 酶解前后牡蛎风味变化的对比分析[J]. 现代食品科技,2020,36(7):242−249. [SU G W, HUANG K X, HE W W, et al. Comparative analysis on flavor changes of oyster before and after enzymatic hydrolysis[J]. Modern Food Science and Technology,2020,36(7):242−249.
[21]	WHITE S S, FOX K M, JERVIS S M, et al. Influence of heating and acidification on the flavor of whey protein isolate[J]. Journal of Dairy Science,2013,96(3):1366−1379. doi: 10.3168/jds.2012-5935
[22]	李开, 宋昊, 王冬, 等. 不同干酵母发酵豆粕的挥发性成分分析[J]. 中国酿造,2018,37(2):153−158. [LI K, SONG H, WANG D, et al. Volatile compounds analysis of fermented soybean meal with different dry yeasts[J]. China Brewing,2018,37(2):153−158. doi: 10.11882/j.issn.0254-5071.2018.02.031
[23]	曾鸣, 崔翠翠, 王冬, 等. 浓缩红橘汁贮藏过程中的风味物质变化及其机制[J]. 食品科学,2019,40(20):100−105. [ZENG M, CUI C C, WANG D, et al. Flavor changes and underlying mechanisms of red orange juice concentrate (Citrus reticulate Blanco ‘Dahongpao’) during storage[J]. Food Science,2019,40(20):100−105. doi: 10.7506/spkx1002-6630-20181102-021
[24]	刘登勇, 周光宏, 徐幸莲. 确定食品关键风味化合物的一种新方法: “ROAV”法[J]. 食品科学,2008,29(7):370−374. [LIU D Y, ZHOU G H, XU X L. “ROAV” method: a new method for determining key odor compounds of rugao ham[J]. Food Science,2008,29(7):370−374. doi: 10.3321/j.issn:1002-6630.2008.07.082
[25]	周雪艳, 赵一凡, 张晓腾, 等. 不同发酵方式对鸭梨酒香气成分的影响[J]. 食品工业科技,2018,39(21):241−247,257. [ZHOU X Y, ZHAO Y F, ZHANG X T, et al. Effect of different fermentation styles on aroma components of ya pear wines[J]. Science & Technology of Food Industry,2018,39(21):241−247,257.
[26]	ELMORE J S, NISYRIOS I, MOTTRAM D S. Analysis of the headspace aroma compounds of walnuts (Juglans regia L. )[J]. Flavour and Fragrance Journal,2005,20(5):501−506. doi: 10.1002/ffj.1477
[27]	石天磊, 李晓颍, 左波, 等. 8份核桃资源坚果主要香气物质分析[J]. 果树学报,2020,37(7):1016−1024. [SHI T L, LI X Y, ZUO B, et al. Analysis of the main aroma substances in eight walnut accessions[J]. Journal of Fruit Science,2020,37(7):1016−1024.
[28]	周拥军, 郜海燕, 房祥军, 等. SPME-GC-MS分离鉴定山核桃的挥发性风味物质[J]. 中国粮油学报,2012,27(6):115−119. [ZHOU Y J, GAO H Y, FANG X J, et al. Separation and identification of volatile compounds of processed Carya cathayensis by gas chromatography-mass spectrometry[J]. Journal of the Chinese Cereals and Oils Association,2012,27(6):115−119. doi: 10.3969/j.issn.1003-0174.2012.06.024
[29]	HAO J, XU X L, JIN F, et al. HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stability[J]. Journal of Food Science and Technology-Mysore,2020,57(7):2693−2704. doi: 10.1007/s13197-020-04305-9
[30]	TGSC Information System[EB/OL]. http://www.thegoodscentscompany.com.
[31]	王芙蓉, 范家琪, 沈海亮, 等. 葵花籽油中吡嗪类风味化合物形成机理的研究进展[J]. 食品工业科技,2020,41(2):330−335,344. [WANG F R, FAN J Q, SHEN H L, et al. Formation mechanism of pyrazine compounds in the sunflower oil[J]. Science & Technology of Food Industry,2020,41(2):330−335,344.
[32]	GIRI A, OSAKO K, OKAMOTO A, et al. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products[J]. Food Research International,2010,43(4):1027−1040. doi: 10.1016/j.foodres.2010.01.012
[33]	GIRI A, OSAKO K, OHSHIMA T. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120(2):621−631. doi: 10.1016/j.foodchem.2009.10.036
[34]	孙宝国, 陈海涛. 食用调香术[M]. 北京: 化学工业出版社, 2017. SUN B G, CHEN H T. The technology of food flavoring[M]. Beijing: Chemical Industry Press, 2017.
[35]	Volatile compounds in food[EB/OL].https://www.vcf-online.nl/OFTVCompoundSearch.cfm.
[36]	李幸芳. 蛋清蛋白肽粉在贮藏过程中风味变化及功能特性研究[D]. 长春: 吉林大学, 2017. LI X F. Research on aroma change and functional properties of egg white peptide powders during storage[D]. Changchun: Jilin University, 2017.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	马琳，祁琪，李雅轩，赵昕. 甜蜜素对果蝇繁殖生长及运动能力的影响. 首都师范大学学报(自然科学版). 2024(04): 36-41 .
2.	严静，薛秋艳，王旸，陈汶意，谢诗晴，江津津，黎攀，杜冰. 发酵米荞对高脂肪秀丽隐杆线虫的降脂及抗氧化作用. 食品工业科技. 2023(06): 8-15 . 本站查看
3.	祁少俊，唐延金，张正铎，吴虹，张佳程，秦川，刘锐，高希宝. 补充多种微量元素对高糖饮食大鼠的保护作用. 山东大学学报(医学版). 2023(07): 19-26 .
4.	文明明，毕洁，贺艳萍，戴煌，张威，舒在习，肖安红. 高糖饮食抑制后代雄性果蝇寿命和育性及其作用机制. 现代食品科技. 2022(10): 9-18 .