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Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in <i>Eisenia foetida</i> Protein Powders
Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
Dpto Ciencia de Alimentos, Grupo Ecología y Nutrición, Facultad de Farmacia y Bioanalisis, Universidad de los Andes, Merida, Venezuela.
Dpto Ciencia de Alimentos, Grupo Ecología y Nutrición, Facultad de Farmacia y Bioanalisis, Universidad de los Andes, Merida, Venezuela.
- 1 Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
- 2 Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
- 3 Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
- 4 Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
- 5 Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
- 6 Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon, Université de Bourgogne, Dijon, France
- 7 Dpto Ciencia de Alimentos, Grupo Ecología y Nutrición, Facultad de Farmacia y Bioanalisis, Universidad de los Andes, Merida, Venezuela.
- 8 Dpto Ciencia de Alimentos, Grupo Ecología y Nutrición, Facultad de Farmacia y Bioanalisis, Universidad de los Andes, Merida, Venezuela.
Food and Nutrition Sciences·Volume 04 (2013)·Pages 1175–1183·Published 7 October 2013·DOI10.4236/fns.2013.411151
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Abstract
Protein powders from Eisenia foetida were prepared using different drying processes and fractionation. Differential scanning calorimetry was used to show that heat denaturation occurred during the drying process above 42°C. Protein solubility was also studied. The addition of dissociating reagents allowed concluding that solubility was decreased during oven drying due to thermo denaturation including hydrogen bonds. The volatile compounds of the different powders were extracted by solid phase micro-extraction and identified by mass spectrometry. Volatile compounds were related to lipid oxidation and Maillard reactions occurring during the preparation of the powders. High drying temperatures led to more volatile compounds resulting from Maillard reactions. In the protein powder preparation process, a fractionation step led to a “pulp fraction” and a “juice fraction” of earthworms. The “pulp fraction” contained less odorant volatile compounds resulting from Maillard reactions than the “juice fraction” did.
Keywords<i>Eisenia foetida</i>Protein PowderDrying ProcessProtein StructureVolatile CompoundsHS-SPME/GC-MS
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