Amelioration of cocoa organoleptics using A.oryzae cysteine proteases.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/14263/
https://doi.org/10.1016/j.lwt.2019.108919 |
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| Title |
Amelioration of cocoa organoleptics using A.oryzae cysteine proteases.
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| Creator |
Pushpa, S. Murthy
Sneha, H. P. Janardhan, P. Kusumotoc, Ken-Ichi |
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| Subject |
03 Cocoa
05 Enzymes |
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| Description |
The A.oryzae strains isolated from coffee were screened to evaluate their potential for production of acid aspartic
protease. The strains with highest activity were then subjected to UV-mutagenesis and the lethality was determined
by spore spread plate method. The mutant strain CPO 025 produced 1.3 × 104 U/ml, which is 1.53
fold higher than the parent with survival rate of 76 ± 2%. The Central Composite Rotatable Design(CCRD)
based Response Surface Methodology(RSM) was employed to optimize the parameters for Aspartic protease
production. The mutant strain subjected to solid-state fermentation (SSF) using wheat bran as substrate yielded
1820 U/mg specific activity with functional conditions of moisture (35%), inoculum (6.5 CFU/ml), fermentation
duration (108 h), and temperature (28 °C). The partially purified proteases by DEAE-Sepharose had attributes
with 6082 U/mg specific activity, optimum pH 3.6, temperature 35 °C and MW of 35 kDa. Enhanced activity by
β-mercaptoethanol and inhibition by iodoacetic acid confirmed cysteine protease. Application of cysteine protease
with cocoa beans upsurged flavour profile compared to the untreated beans. The elevated level of dimethylpyzarine
and ketone3,5-Bis(tert-butyl)-4-hydroxy-propiophenone indicated efficient protein hydrolysis
with desirable cocoa flavour. Thus cocoa organoleptic enhancement with flavourzyme can camouflage poorly
fermented cocoa and economy of the industry.
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| Date |
2020
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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/14263/1/LWT%20-%20Food%20Science%20and%20Technology%20120%20%282020%29%20108919.pdf
Pushpa, S. Murthy and Sneha, H. P. and Janardhan, P. and Kusumotoc, Ken-Ichi (2020) Amelioration of cocoa organoleptics using A.oryzae cysteine proteases. LWT - Food Science and Technology, 120. pp. 1-9. ISSN 0023-6438 |
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