Bitterness of Leucine-containing Peptides

Ishibashi, Norio; Arita, Yasuhiro; Kanehisa, Hidenori; Kouge, Katsushige; Okai, Hideo; Fukui, Sakuzô

doi:10.1080/00021369.1987.10868411

Cited by 53 publications

(63 citation statements)

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“…As reported by Ishibashi et al,8) the relative evaluation of a sample compound against the standard substance is highly reproducible. Accordingly, under conditions for systematically obtaining a relative evaluation of a number of test compounds, it is possible to obtain the correct result with a relatively small number of panelists and small amount of the sample.…”

Section: Sensory Testmentioning

confidence: 69%

“…Accordingly, under conditions for systematically obtaining a relative evaluation of a number of test compounds, it is possible to obtain the correct result with a relatively small number of panelists and small amount of the sample. We have employed this method of Ishibashi et al 8 ) for the past 20 years in studies on the correlation between chemical structure and taste for bitter 9 ) and sweet peptides. 10 ) In the present studies, the method of Ishibashi et at.…”

Section: Sensory Testmentioning

confidence: 99%

“…10 ) In the present studies, the method of Ishibashi et at. 8) was also employed and found suitable for understanding the relationship between the chemical structure and taste of the tested compounds. The strength of salty and umami tastes could each be expressed by the method of Tada et at.…”

Section: Sensory Testmentioning

confidence: 99%

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Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

Kuramitsu

Segawa

Nakamura

et al. 1997

Bioscience, Biotechnology, and Biochemistry

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Low sodium chloride-containing soy sauce samples were prepared by adding salty peptide and its related compounds to pre-soy sauce. The soy sauce obtained by adding Orn-Tau' HC} was very similar to commercial soy sauce in that it exhibited unadulterated saltiness and a good relative balance between salty and umami tastes. The soy sauce obtained by adding Gly-OEt· HCI exhibited a slightly stronger salty taste, while the one obtained by adding Lys' HC} had a slightly weaker salty taste at high concentrations than commercial soy sauce. The soy sauce obtained with added KCI produced a stronger umami taste at all concentrations than the commercial type. The influence of ingredients other than NaCI and MSG in soy sauce (amino acids, acids, sugars, and alcohol) on the salty and umami tastes of soy sauce was also studied.In comparison with the NaCI substituents studied here, these compounds were not as effective for influencing the apparent intensity of the taste of soy sauce when they were individually added.

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Section: Sensory Testmentioning

confidence: 69%

Section: Sensory Testmentioning

confidence: 99%

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Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

Kuramitsu

Segawa

Nakamura

et al. 1997

Bioscience, Biotechnology, and Biochemistry

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“…The procedure for sensory testing have been described in detail in our previous report. 20) In this investigation, for the peptides with a sweet taste, their threshold value and ratio of sweetness to sucrose as an index compound for sweetness are shown in Tables I-V. For some sweet compounds containing sourness resulted from excess HCl, we evaluated their sweetness except sourness. For some compounds containing other tastes, bitter, astringency, and so on other than sour, the threshold value of the taste required in this report was presented in the Tables.…”

Section: B Taste Evaluation (I) Preparation Of Sarnple Solutionsmentioning

confidence: 99%

δ-5-Acetyl-l-ornithyl-β-alanine Methyl Ester Hydrochloride, an Intermolecule Type Sweetener

Seki

Tamura

Nosho

et al. 1990

Agricultural and Biological Chemistry

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“…, endoprotease peptide (Liu and Yasuda, 2005;Ishibashi et al, 1987a;1987b). exopeptidase aminopeptidase .…”

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confidence: 99%

Debittering of Enzymatic Hydrolysate Using Exopeptidase Active Fractions from the Argentina Shortfin Squid Illex argentinus Hepatopancreas

Kim¹,

Kim²,

Kang³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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Exopeptidase active fractions from the hepatopancreas of the Argentina shortfin squid Illex argentinus, were obtained with acetone (AC 30-40%), ammonium sulfate (AS 60-70% saturation), anion exchange chromatography (AE-II, 0.2 M NaCl) and gel filtration chromatography (GF-I, 30-50 kDa) fractionation methods. A bitter peptide solution that has a bitterness equivalent to that of 2% glycylphenylalanine and prepared by tryptic hydrolysis of milk casein, was treated with the exopeptidase active fractions. The GF -I fraction was the best based on aminopeptidase activity (35.3 U/mg), percentage of recovery (30.7%) and a sensory evaluation (1.7). The amount of released amino acids increased as incubation time increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides as revealed by the reverse-phase high performance liguid chromatography profile, with three peaks (3, 5 and 6) decreasing in area (%) and three peaks (1, 2 and 4) increasing in area (%). Therefore, the GF-I fraction appeared to be ideally suited to reduce bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.

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Bitterness of Leucine-containing Peptides

Cited by 53 publications

References 0 publications

Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

δ-5-Acetyl-l-ornithyl-β-alanine Methyl Ester Hydrochloride, an Intermolecule Type Sweetener

Debittering of Enzymatic Hydrolysate Using Exopeptidase Active Fractions from the Argentina Shortfin Squid Illex argentinus Hepatopancreas

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