Flavour Profiles and Nutrient Quality: Determining the roles of lipid modifying enzymes, protein-aroma active compound interactions, and protein stability in plant-based food systems

风味特征和营养质量：确定植物性食品系统中脂质修饰酶、蛋白质-香气活性化合物相互作用和蛋白质稳定性的作用

• 批准号: RGPIN-2021-03195
• 负责人: English, Marcia
• 金额: $ 2.04万
• 依托单位: St. Francis Xavier University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=742430
• 关键词: Flavour; Profiles; Nutrient; Quality; Determining

Plant-based foods such as pulses are rich sources of protein and are also economically important crops. However, the presence of off-flavour or aroma-active compounds and anti-nutritional compounds in pulses may lower the absorption of proteins and essential minerals and is a major food processing challenge. Although the functional attributes of pulses have been studied little is known of their protein interactions with off-flavour compounds. Lipid-modifying enzymes and storage conditions are known contributors of off-flavour development, but their roles have not been defined in Nova Scotia bean varieties. Furthermore, although proteins have no flavour of their own they can interact with off-flavour compounds and modify flavour profiles. For Nova Scotia bean varieties and chickpeas these interactions remain largely unexplored. Compared to animal sources of proteins, pulses have lower digestibility which may be attributed to the presence of anti-nutritional factors. However, it is not known what role the kinetic stability of proteins plays in the digestibility of these food systems. Thus, it is hypothesized that: lipid modifying enzymes and protein interactions play a significant role in the modification of flavour profiles of NS beans and chickpeas; and, the kinetic stability of proteins in these food systems has the potential to impact their digestibility. The long-term objective of this research program is to better understand the mechanisms underlying flavour development in plant-based foods and the contribution of, lipid modifying enzymes, protein interactions and protein kinetic stability to the development of flavour profiles and the nutrient quality of these food systems. A gas chromatography olfactory/ mass spectrometry approach will be used to identify the characteristic aroma-active compounds generated after traditional pre-treatments of NS beans and chickpeas. The impact of lipid-modifying enzymes and storage conditions on modifying these flavour profiles will also be evaluated. The key molecular changes that drive the retention or release of aroma-active compounds will be evaluated by modifying the pH and temperature of protein matrices and using different bond-disrupting agents. A proteomics approach will also be used to determine the abundance and identity of kinetically stable proteins in the samples of interest. The proposed research will provide novel discoveries and improve our understanding concerning protein interactions and their contributions to the modification of flavour profiles. Understanding the mechanisms that drive these interactions will enable prediction of flavour release profiles and help product developers meet flavour-delivery challenges. Moreover, newly discovered kinetically stable proteins could enhance ongoing efforts to improve the sustainability of pulse crops which will be an effective long-term strategy which that will be beneficial in improving the economic value of these food systems.

豆类等植物性食品是丰富的蛋白质来源，也是重要的经济作物。然而，豆类中存在异味或芳香活性化合物和抗营养化合物可能会降低蛋白质和必需矿物质的吸收，这是食品加工的主要挑战。尽管人们对豆类的功能特性进行了研究，但对其蛋白质与异味化合物的相互作用却知之甚少。 脂质修饰酶和储存条件是导致异味形成的已知因素，但它们在新斯科舍省豆品种中的作用尚未明确。此外，尽管蛋白质本身没有味道，但它们可以与异味化合物相互作用并改变风味特征。对于新斯科舍省的豆类品种和鹰嘴豆来说，这些相互作用在很大程度上仍未被探索。与动物来源的蛋白质相比，豆类的消化率较低，这可能是由于存在抗营养因子。然而，尚不清楚蛋白质的动力学稳定性在这些食物系统的消化率中起什么作用。因此，假设： 脂质修饰酶和蛋白质相互作用在 NS 豆和鹰嘴豆风味特征的改变中发挥着重要作用；而且，这些食品系统中蛋白质的动力学稳定性有可能影响其消化率。该研究计划的长期目标是更好地了解植物性食品风味发展的机制，以及脂质修饰酶、蛋白质相互作用和蛋白质动力学稳定性对风味特征发展及其营养质量的贡献。粮食系统。将使用气相色谱嗅觉/质谱法来鉴定 NS 豆和鹰嘴豆经过传统预处理后产生的特征性香气活性化合物。还将评估脂质修饰酶和储存条件对改变这些风味特征的影响。通过改变蛋白质基质的 pH 值和温度以及使用不同的键破坏剂来评估驱动芳香活性化合物保留或释放的关键分子变化。蛋白质组学方法还将用于确定感兴趣样品中动力学稳定蛋白质的丰度和身份。 拟议的研究将提供新的发现，并提高我们对蛋白质相互作用及其对风味特征改变的贡献的理解。了解驱动这些相互作用的机制将能够预测风味释放曲线，并帮助产品开发人员应对风味传递挑战。此外，新发现的动力学稳定蛋白质可以加强正在进行的努力，以提高豆类作物的可持续性，这将是一项有效的长期战略，有利于提高这些粮食系统的经济价值。