Interaction of peptides obtained from the enzymatic hydrolysis of soybean meal with cyclodextrins: an evaluation of bitterness reduction

Neto, André Álvares Monge; Stroher, Raquel; Assenha, Heloisa B. R.; Scagion, Vanessa P.; Corrêa, Daniel S.; Zanin, Gisella Maria

doi:10.1007/s10847-017-0731-7

Cited by 11 publications

(7 citation statements)

References 38 publications

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“…The raw soybean “Northeast Soybean” was purchased from Suguo Supermarket (Nanjing, China), and the soybean was subjected to low temperature pressing at 60 °C using an oil press to obtain the soybean meal. The Alcalase protease used in the enzymatic hydrolysis was purchased from Nanjing Vazyme Biotech Co., Ltd. Based on methods described previously ( Monge Neto et al,2017 ) with minor modifications. The soybean meal and water were homogenized at a ratio of 1:10 (m / v) and inactivated the enzyme at 90 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Weng¹,

Sun²,

Wang³

et al. 2021

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Weng¹,

Sun²,

Wang³

et al. 2021

Food Chemistry: X

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“…According to literature data, the effect of CDs complexation with protein hydrolysates of animal and plant origin on changes in organoleptic properties of included peptides was studied [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. Thus, α-CD was first applied to change the taste of amino acids (Arg, Phe, Val, Leu, Ile) and synthetic peptides.…”

Section: Discussionmentioning

confidence: 99%

“…Subsequently, the interaction of peptides in the enzymatic hydrolysis of soybean meal with α-, β-, and γ-CDs was estimated. It was found that β-CD (mass ratio of protein:CD equal to 1:2) is the best alternative for adding to protein hydrolysate from soybean meal due to a pronounced decrease in bitterness and lower production cost [ 18 ].…”

Section: Discussionmentioning

confidence: 99%

“…There are known methods to reduce the bitterness of amino acids and enzymatic hydrolysates of soybean proteins by adding α-CD and β-CD [ 15 , 16 , 17 , 18 ], and also hydrolyzed proteins of rice [ 19 ], salmon [ 20 ], and pea [ 21 ] as a result of interaction with α-, β-, and γ-CD. At the same time, the effect of complexing conditions on the bitterness and hygroscopicity of γ-CD complexes with whey protein hydrolysate was studied [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides

Halavach,

Kurchenko,

Tarun

et al. 2023

IJMS

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Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed. The interaction of CD with peptides was confirmed via different methods. Bioactivity of the initial hydrolysates and their complexes were evaluated. Antioxidant activity (AOA) was determined by fluorescence reduction of fluorescein in the Fenton system. Antigenic properties were studied by competitive enzyme immunoassay. Antimutagenic effect was estimated in the Ames test. According to the experimental data, a 2.17/2.78-fold and 1.45/2.14-fold increase in the AOA was found in the β/γ-CD interaction with whey and colostrum hydrolysates, respectively. A 5.6/5.3-fold decrease in the antigenicity of whey peptides in complex with β/γ-CD was detected, while the antimutagenic effect in the host–guest systems was comparable to the initial hydrolysates. Thus, bioactive CD complexes with dairy peptides were obtained. Complexes are applicable as a component of specialized foods (sports, diet).

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“…Many analytical methods can be used to analyze the electronic tongue sensor response. 37,38 Among these, principal component analysis (PCA) was applied to test the deviation of the electronic tongue sensor response and samples. 39 In this study, PCA was carried out for the probe signals of AAE, CT0, CA0, C00, and AE1 through SIMCA based on the electronic tongue sensor response (Fig.…”

Section: Taste Verification Of the Core Taste Peptides From Chouguiyumentioning

confidence: 99%

Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology

Li,

Yang,

et al. 2023

Food Funct.

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Interaction of peptides obtained from the enzymatic hydrolysis of soybean meal with cyclodextrins: an evaluation of bitterness reduction

Cited by 11 publications

References 38 publications

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides

Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology

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