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Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14206/
https://doi.org/10.1016/j.lwt.2019.108312
 
Title Modulation of coffee flavor precursors by Aspergillus oryzae serine
carboxypeptidases.
 
Creator Pushpa, S. Murthy
Sneha, H. P.
Basavaraj, K.
Kusumotoc, Ken-Ichi
 
Subject 04 Coffee
15 Flavour/Fragrance/Perfumes
 
Description Aspergillus oryzae was isolated from coffee pulp, screened for the production of carboxypeptidase and confirmed
by molecular studies. Coffee pulp posses high protease activity (1.4×103 nkat/mL) among the agro-substrates
used for the production of proteases but wheat bran was used for further studies considering its easy availability
in large volumes. Proximal composition, pre-treatment, auxiliary carbon and nitrogen with growth studies indicated
carboxypeptidase activity (2.6×103 nkat/g). The RSM was employed to generate a predictive model of
the combined effects of independent variables and indicated a significant impact on acid carboxypeptidase with
35% moisture, 30 °C temperature, 108 CFU mL−1 inoculum and 100 h duration with 4.8×103 nkat/g activity.
The partially purified peptidase had a specific activity of 6.1×104 nkat/mg with a molecular weight of 50 kDa,
optimal pH 3.6, temperature 35 °C and feature of a serine protease. Enzyme stability was maintained with 50%
glycerol and 2 mg/mL BSA. The protease application to develop flavor profiles of coffee was noteworthy with an
organoleptic score of 7.5 compared to 4.5 of the untreated sample. GC-MS highlighted enhanced flavor annotations
of pyrazines contributing sweet fruit notes. Carboxypeptidase augmented the coffee bean with specialized
flavor notes and has been reported for the first time.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14206/1/LWT%20-%20Food%20Science%20and%20Technology%20113%20%282019%29%20108312.pdf
Pushpa, S. Murthy and Sneha, H. P. and Basavaraj, K. and Kusumotoc, Ken-Ichi (2019) Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases. LWT - Food Science and Technology, 113. pp. 1-12.