Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients.

ABSTRACT: Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste-around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates

SUBMITTER: Rodriguez Valeron N 

PROVIDER: S-EPMC10706403 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature