Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Abstract

Summary -Bitterness, a f1avour defect liable to be present in dairy products, is due to the accumulation of bitter-tasting peptides. These peptides are rich in hydrophobie amino acids and are formed by the action of proteolytic enzymes on casein. Many studies report the isolation, identification, and characterisation of bitter peptides from cheese and casein hydrolysates, and even their synthesis. This has been done in arder ta determine the structure of peptides, and also to elucidate the roles of different proteolytic enzyme systems in the development of bitterness, the exact nature of which is still hypothetical. Although bitterness has to be accepted as a necessary consequence of proteolysis, it can be mitigated by masking, removal, or prevention.bitterness 1 cheese 1 casein hydrolysate 1 peptide 1 hydrophobicity Résumé -L'amertume dans les produits laitiers. Il. Une revue de la littérature sur la nature des peptides amers issus de la protéolyse des caséines et concernant leur formation, isolement, identification, structure, camouflage et inhibition.

Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures

“…Our study did not enable us to relate chemical composition to salty and bitter tastes in cheese and would suggest that the latter were linked rather to the peptide and amino acid composition [6,32] which were not analysed. The more intense bitterness of cheeses VZ3 and MX3 may also be explained by a delay in acidification observed during the manufacture [16].…”

Tryptophan-containing milk protein-derived dipeptides inhibit xanthine oxidase

“…Activated carbon was used to extract hydrophobic peptides [51] from the LF hydrolyzates (GLF240min). A custom-made solid-phase extraction (SPE) cartridge containing activated carbon was 7 produced by placing 10 g activated carbon in a 50 mL syringe (13 × 3 cm I.D.…”

“…Hydrolyzate GLF-240 min was fractionated using activated carbon in order to selectively retain hydrophobic peptides [2,51]. Elution from activated carbon with ethanol has been carried out after extraction of peptides from a casein hydrolyzate [1].…”

Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese

“…During hydrolysis pepdides of varying sizes are formed but it is well known that some pepdides, especially those rich in hydrophobic amino acids taste bitter. Bitterness is influenced by the cheese making procedure and by factors such as strain of starter culture, rennet concentration, heat treatment of the milk, acidity or pH of cheese and salt concentration [41], [42].…”