자료유형  

 학위논문

Control Number  

0016935450

International Standard Book Number  

9798380182003

Dewey Decimal Classification Number  

641

Main Entry-Personal Name  

Ongkowijoyo, Paulina Natalia.

Publication, Distribution, etc. (Imprint  

[S.l.] : The Ohio State University., 2022

Publication, Distribution, etc. (Imprint  

Ann Arbor : ProQuest Dissertations & Theses, 2022

Physical Description  

1 online resource(147 p.)

General Note  

Source: Dissertations Abstracts International, Volume: 85-03, Section: A.

General Note  

Advisor: Peterson, Devin G.

Dissertation Note  

Thesis (Ph.D.)--The Ohio State University, 2022.

Restrictions on Access Note  

This item must not be sold to any third party vendors.

Summary, Etc.  

요약Increasing population growth from the current 7.7 billion to 9.7 billion in 2050 (United Nations, 2022) combined with changing socio-economic background has led to an increased demand for sustainably-produced protein-rich foods. Among the different protein options, plant-based protein such as (PPI) is growing in popularity for the production of plant-based meats, snack bars, and protein powders due to its high protein content and good emulsifying functionality. However, consumers' acceptability of PPI-based food products is limited by the presence of aversive attributes such as "beany", "grassy", "bitter", and "astringent". Previous studies have focused on the characterization of volatile flavor compounds in PPI, but the understanding of the key non-volatile flavor compounds is still limited. This dissertation specifically focused on the non-volatile compounds that elicit the umami and bitter taste attributes of PPI.The umami taste attribute of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami taste perception of PPI were investigated. Initial prep-LC sensory-guided fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however it was reported at a subthreshold concentration. Umami enhancing compounds 5'- adenosine monophosphate (AMP) and 5'-uridine monophosphate (UMP) were further identified after the LC fractionations were re-evaluated with MSG. Sensory recombination studies confirmed AMP and UMP were umami enhancers of MSG and all compounds contributed approximately 81% of the perceived umami intensity of the PPI.The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds contributing to the bitter perception of PPIs were investigated. Off-line multi-dimensional sensory-guided prep-LC fractionation of a 10% aqueous PPI solution revealed one main bitter compound that was identified by fourier transform ion cyclotron resonance (FT-ICR) and high resolution de novo MS/MS sequencing as the 37 amino acid peptide PA1b from pea albumin and further confirmed by synthesis. Quantitative LC-MS/MS analysis reported the concentration of the bitter peptide was 129.3 mg/L which was above the determined best-estimated bitter sensory threshold value of 3.8 mg/L and in agreement with the perceived bitter taste of the sample.Overall, this project demonstrated a successful application of targeted sensory-guided fractionation methodologies for the discovery of key compounds contributing to umami and bitterness in PPI. Understanding the molecular pathways of formation for these compounds could provide a basis for breeding and processing optimization to minimize the bitter taste in PPI. In addition, umami can be both desirable and undesirable depending on the applications, therefore, defining the compounds responsible for the umami taste in PPI could be applied to tailor this attribute based on product expectations. Ultimately, the taste compounds identified can serve as a tool to improve consumers' acceptance and product liking of pea protein-based food products.

Subject Added Entry-Topical Term  

Food science.

Subject Added Entry-Topical Term  

Microbiology.

Subject Added Entry-Topical Term  

American studies.

Subject Added Entry-Topical Term  

Nutrition.

Index Term-Uncontrolled  

Pisum sativum

Index Term-Uncontrolled  

Bitter peptide

Index Term-Uncontrolled  

Threshold value

Index Term-Uncontrolled  

Umami taste

Index Term-Uncontrolled  

Monosodium glutamate

Index Term-Uncontrolled  

Food products

Added Entry-Corporate Name  

The Ohio State University Food Science and Technology

Host Item Entry  

Dissertations Abstracts International. 85-03A.

Host Item Entry  

Dissertation Abstract International

Electronic Location and Access  

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Control Number  

joongbu:642899