Bitter peptide from hemoglobin hydrolysate: Isolation and characterization

doi:10.1016/0014-5793(95)00361-c

Cited by 35 publications

(4 citation statements)

References 17 publications

(19 reference statements)

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“…In general, hemoglobin samples were more related to bitter and astringent tastes as well as smoky, animalic, and fish sauce-like flavors, whereas meat samples were more prone to be umami, meaty, thick, continuous, and overall kokumi. The abundant hydrophobic amino acids made porcine hemoglobin probably generate bitter hydrophobic peptides, and the higher proportion of bitter-tasting FAAs also contributed to the stronger bitterness of hemoglobin hydrolysates. Besides, hemoglobin hydrolysates had lower scores on umami and kokumi aspects (average scores 6.9 and 4.3, respectively) than meat hydrolysates (average scores 10.8 and 8.8, respectively), which might be explained by their significantly ( P < 0.05) lower contents of umami-tasting FAAs like glutamine and glutamic acid .…”

Section: Resultsmentioning

confidence: 99%

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Liu

Gobba

et al. 2020

J. Agric. Food Chem.

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To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitation of free amino acids and γ-glutamyl dipeptides was carried out in combination with sensory analysis. Sensory perception, especially the thick, complex, continuous, and overall kokumi sensation of both hemoglobin and meat hydrolysates, was greatly enhanced by γ-glutamylation. Due to the higher amount of glutamine present in meat hydrolysates, γ-glutamylated hydrolysates from meat contained higher concentrations of γ-glutamyl dipeptides and showed stronger kokumi sensation than the hemoglobin counterpart without the addition of glutamine. For hydrolysates from both raw materials, extra addition of glutamine (10 and 20 mM) was beneficial for obtaining higher concentrations of γ-glutamyl dipeptides but contributed little to the kokumi sensation. This study revealed that the kokumi sensation of protein hydrolysates could be intensified by a γ-glutamyl transfer reaction, and the enhanced kokumi sensation could be related to the generation of γ-glutamyl peptides.

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Section: Resultsmentioning

confidence: 99%

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Liu

Gobba

et al. 2020

J. Agric. Food Chem.

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“…However, the bitter taste of FMP was no significant difference compared with FMNP. This was probably due to that there are some affinity between the bitter peptides and milk protein ( Tamura et al ., 1990 ), and the increase of protein hydrolysis degree during yoghurt manufacture process by LAB fermentation ( Aubes-Dafau et al ., 1995 ), thus caused the decreasing concentration of bitter peptides.…”

Section: Resultsmentioning

confidence: 99%

The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Lin¹,

Hua²,

Xu³

et al. 2016

Korean Journal for Food Science of Animal Resources

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The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

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“…Bioactive peptides generally contain many hydrophobic amino acids, which results in a bitter taste in peptides. Activated carbon adsorption, aminopeptidase treatment, and isoelectric point precipitation can reduce or remove bitterness of peptides, but these methods often result in the loss of some critical residues .…”

Section: Applications Of Computation Methodologies In Studies Of Cd–g...mentioning

confidence: 99%

Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends

Ding

Geng

et al. 2022

J. Agric. Food Chem.

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Cyclodextrins (CDs) have a hollow structure with a hydrophobic interior and hydrophilic exterior. Forming inclusion complexes with CDs will maximize the bioavailability of natural compounds and enable active components to be processed into functional foods, medicines, additives, and so forth. However, experimental methods cannot explain CD−guest binding at the atomic level. Different models have been recently developed to simulate the interaction between CDs and guests to study the binding conformation and analyze noncovalent forces. This review paper summarizes modeling methods of CD-natural compound complexes. The methods include quantitative structure−activity relationships, molecular docking, molecular dynamics simulations, and quantum-chemical calculations. The applications of these methods to enhance the solubility and bioactivities of guest molecules, assist material transportation, and promote compound extraction are also discussed. The purpose of this review is to explore interaction mechanisms of CDs and guests and to help expand new applications of CDs.

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Bitter peptide from hemoglobin hydrolysate: Isolation and characterization

Cited by 35 publications

References 17 publications

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends

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