Nugroho Avis Dwi Wahyu, van Schalkwijk Saskia, Cebeci Sabri, Jacobs Simon, Wesselink Wilma, Staring Guido, Goerdayal Soenita, Prodan Andrei, Stijnman Ann, Teuling Emma, Broersen Kerensa, Bachmann Herwig
Systems Biology Lab, A-LIFE, AIMMS, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands.
CJ Research Centre Europe, Wageningen, The Netherlands.
NPJ Sci Food. 2024 Jul 31;8(1):48. doi: 10.1038/s41538-024-00290-x.
Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use. Here, we screened 97 microorganisms for their potential to remove off-flavors in a process with limiting amounts of fermentable sugar. This allowed the production of a more neutral-tasting, purified food ingredient while limiting microbial growth and the production of typical fermentation end products. We demonstrate that various lactic acid bacteria (LAB) and yeasts remove "green" aldehydes and ketones. This conversion can be carried out in less than one hour in almond, pea, potato, and oat proteins. Heterofermentative LAB was best at aldehyde and ketone neutralization with minimum de novo formation of microbial volatiles such as ethylacetate (sweet, fruity) or alpha-diketones (butter- and cheese-like). While sensory properties were improved, changes in protein solubility, emulsification, foaming, and in vitro digestibility were limited.
为不断增长的人口确保可持续的全球粮食供应需要向更多以植物为基础的饮食转变。因此，植物基蛋白质的应用正在增加，但令人不悦的异味使其使用变得复杂。在这里，我们筛选了97种微生物，以评估它们在可发酵糖含量有限的过程中去除异味的潜力。这使得能够生产出味道更中性、更纯净的食品成分，同时限制微生物生长和典型发酵终产物的产生。我们证明，各种乳酸菌（LAB）和酵母能够去除“绿色”醛类和酮类。这种转化可以在杏仁、豌豆、土豆和燕麦蛋白中不到一小时内完成。异型发酵乳酸菌在醛类和酮类中和方面表现最佳，微生物挥发物如乙酸乙酯（甜、果味）或α-二酮（黄油和奶酪味）的从头形成最少。虽然感官特性得到了改善，但蛋白质溶解度、乳化性、起泡性和体外消化率的变化有限。
