Mechanically Activated Enzymatic Hydrolysis of Pea Seeds and Its Effects on Bakery Products

• Main Authors: Elena Bychkova, Karina Dome, Darya Gosman, Nina Beisel, Alexander Chernonosov
• Format: Article
• Language: English
• Published: Shahid Behehsti University of Medical Sciences 2021-06-01
• Series: Applied Food Biotechnology
• Subjects: ▪ amino acids ▪ bakery products ▪ hydrolysis ▪ mechanical pretreatment ▪ plant-based protein
• Online Access: https://journals.sbmu.ac.ir/afb/article/view/32756
• ISSN: 2345-5357; 2423-4214

Background and Objective: Currently, there is a trend towards a healthy lifestyle. Interest in specialty foods is increasing due to the desire for a balanced diet. One of the main food products of the population is bread and bakery products. These products often have an unbalanced composition. Therefore bakery products are enriched with easily digestible and bioavailable free amino acids and peptides to increase the nutritional value. This study aims to develop new types of bakery products using the mechanoenzymatic hydrolysis technology and assess their quality. Material and Methods: A distinctive feature of the study was that the production line involved mechanical pretreatment of the biomass in the presence of the enzyme. Mechanical pretreatment of pea seeds without adding the enzyme product (when the enzymes were added immediately before the hydrolysis and did not undergo mechanical treatment) reduced the hydrolysis rate almost twofold compared to that in the system “biomass + enzyme treated simultaneously.” A complex enzyme product Protosubtilin G3x exhibiting protease, xylanase, β-glucanase, and pectinase activities was used for hydrolysis of biomass. Results and Conclusion: The optimal hydrolysis parameters (enzyme concentration and duration of the process) were determined. The finished hydrolysate of the mechanically treated pea seed biomass was added to dough to enrich bakery products with macro- and micronutrients. The sponge-and-dough method was the optimal dough mixing method according to a combination of sensory and physicochemical parameters. Quality parameters of the pre-ferment depending on yeast and hydrolysis contents was assessed using mathematical modeling. Regression equations were derived to predict the formation of water-soluble substances during fermentation of the dough semi-finished product. The action of the selected enzyme was found to be efficient as the finished products were enriched in free amino acids, while the protein content was reduced. The finished products were classified as functional food products due to the optimal content of minerals and vitamins. The new products are recommended to be included in the diet of people allergic to legume proteins and healthy individuals to increase the digestibility of plant-based proteins.