Delfi, Masoud (2021) Design and Production of New Hypo-caloric Protein Sweeteners Tailored for Specific Food Applications. [Tesi di dottorato]
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| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Design and Production of New Hypo-caloric Protein Sweeteners Tailored for Specific Food Applications |
| Autori: | Autore Email Delfi, Masoud masoud.delfi@unina.it |
| Data: | 15 Luglio 2021 |
| Numero di pagine: | 163 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Scienze Chimiche |
| Dottorato: | Scienze chimiche |
| Ciclo di dottorato: | 33 |
| Coordinatore del Corso di dottorato: | nome email Lombardi, Angelina alombard@unina.it |
| Tutor: | nome email Picone, Delia [non definito] |
| Data: | 15 Luglio 2021 |
| Numero di pagine: | 163 |
| Parole chiave: | Sweet proteins, single-chain Monellin (MNEI), Thaumatin, high-intensity sweeteners |
| Settori scientifico-disciplinari del MIUR: | Area 03 - Scienze chimiche > CHIM/03 - Chimica generale e inorganica |
| Depositato il: | 22 Lug 2021 16:17 |
| Ultima modifica: | 07 Giu 2023 11:20 |
| URI: | http://www.fedoa.unina.it/id/eprint/13569 |
Abstract
Sweet proteins are a class of natural sweeteners with great sweetness power. These proteins have a great potential to replace sugar in different food and beverage products, because of their intense sweetness and natural origin. We designed a new mutant of MNEI, dubbed Mut9, to further increase the stability and the sweetness power. Mut9 was characterized to be greatly stable. In addition, the sweetness power of Mut9 showed a significant rise; recorded about 2 folds higher sweetness intensity compared to its parent protein. MNEI was further characterized by performing an enzymatic degradation study. This protein was completely degraded into very small peptide fragments after the gastric and intestinal phases. In another study, the presence of mineral residues amounts was found to reduce the sweetness intensity of the protein, and it was hypothesized that the ionic strength interferes with the protein-receptor binding. Also, the aggregation study showed that MNEI upon possible industrial treatments did not aggregate and the aggregation process occurred only at extreme conditions such as intensive mechanical agitation, high temperature (above 60 °C), high protein concentration and addition of NaCl. Thaumatin is another high-intensity sweet protein with great thermal stability. It is the only sweet protein that is approved by FDA as a flavor enhancer or modifier. We started with the first step of industrialization of Thaumatin as sweetener by replacing Sucrose with Thaumatin in strawberry cordial. The data from sensory analysis showed that the strawberry syrup prepared with Thaumatin had good characteristics; however the protein lost its sweetness in tomato ketchup.
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