Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14206/
https://doi.org/10.1016/j.lwt.2019.108312 |
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| Title |
Modulation of coffee flavor precursors by Aspergillus oryzae serine
carboxypeptidases.
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| Creator |
Pushpa, S. Murthy
Sneha, H. P. Basavaraj, K. Kusumotoc, Ken-Ichi |
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| Subject |
04 Coffee
15 Flavour/Fragrance/Perfumes |
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| 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.
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| 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. |
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