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Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour

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Relation http://ir.cftri.com/12253/
http://dx.doi.org/10.1016/j.foodchem.2016.05.094
 
Title Preparation of gluten free bread enriched with green mussel (Perna
canaliculus) protein hydrolysates and characterization of peptides
responsible for mussel flavour
 
Creator Vijaykrishnaraj, M.
Roopa, B. S.
Prabhasankar, P.
 
Subject 26 Bakery products
Fish
 
Description Green mussel protein hydrolysates (GMPH) utilization for the enrichment of gluten-free bread followed
by characterization of flavour peptides using chromatography and electronic nose techniques have been
done. The degree of hydrolysis was carried out in each protease digest, and the higher degree of hydrolysis
was observed in pepsin digestion. Gluten-free (GF) bread was formulated by using buckwheat flour
(BWF), rice flour (RF) and chickpea flour (CPF) (70:20:10) and GMPH were added in the range of 0–20% in
the GF bread for enrichment with GMPH. Radar plot of the electronic nose analysis showed that the sensors
P30/2, T30/1 and T70/2 had a higher response to the GF bread and GMPH. Consequently, the peptide
sequence was obtained manually by ESI-MS spectra of GMPH (KGYSSYICDK) and F-II (SSYCIVKICDK).
Flavour quality was 97% discriminately comparable to the GMPH and F-II fractions. Mussel flavoured
GF bread can be included in the celiac diet.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12253/1/Food%20Chemistry%2C%20Volume%20211%2C%2015%20November%202016%2C%20Pages%20715-725.pdf
Vijaykrishnaraj, M. and Roopa, B. S. and Prabhasankar, P. (2016) Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry, 211. pp. 715-725.