Modulation of the bitterness of pea and potato proteins by a complex coacervation method

Abstract

The incorporation of novel plant-based proteins into foods is often challenging due to an unacceptable bitter sensation. Typically, a combination of electrostatic and hydrophobic forces contributes to the proteins' bitterness. The current study therefore focuses on the development of electrical properties on cationic plant proteins to reduce their overall bitterness in order to improve the perceived sensorial acceptance. As such, we utilized a simple mixing process to induce complex coacervation of oppositely charged biopolymers under acidic conditions. Pea and potato protein stock solutions were mixed with apple pectin (DE 71%) solutions at various biopolymer ratios to modulate the electrical, rheological, and sensorial properties of the complexes. Whey protein hydrolyzate was used as a control sample. Surface charge measurements revealed a transition from positive to negative values as the pectin concentration was increased regardless of the plant protein, whereas stable dispersions without sedimentation were observed above a critical pectin : protein ratio of 1. Low and intermediate biopolymer ratios (<1) promoted aggregation and led to rapid sedimentation. Sensory evaluation showed that bitterness scores depended on protein type and decreased from pea protein > potato protein > whey protein. Moreover, bitter off-notes were increasingly reduced with increasing pectin : protein ratios; however, high dispersion viscosities above 0.05 Pa s led to undesirable texture and mouthfeel of the biopolymer dispersions. Our results might have important implications for the utilization of novel plant proteins in food and beverage applications.

Role of sweeteners on temporality and bar hardening of protein bars

“…Additionally, WPI and PP had a slightly higher protein content that could have contributed to this difference. Most likely, the bitter taste of WPI and PP are the reason that these bars required additional sweetener to reach iso-sweetness (Liu et al, 2014;Zeeb et al, 2018). It is important to note, for sugar reduction efforts, that within a single specific formulation it cannot be assumed that changing the protein type does not change the iso-sweet taste.…”

Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation

“…The peptidase preparations were analyzed by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis (SDS‐PAGE; 12.5%), as described previously . The protein bands of the SDS gel were stained with Coomassie Brilliant Blue R‐250.…”

“…10,12 Sodium dodecyl sulfate polyacrylamide gel electrophoresis The peptidase preparations were analyzed by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis (SDS-PAGE; 12.5%), as described previously. 21 The protein bands of the SDS gel were stained with Coomassie Brilliant Blue R-250. The protein load (5 μg per lane) was determined by using the Bradford method 22 and bovine serum albumin as a reference.…”

Sensory properties of aqueous dispersions of protein‐rich extracts from Chlorella protothecoides at neutral and acidic pH

“…This result contrasted with high bitterness ratings of potato protein at pH 3, which were significantly higher ( P ≤ 0.05) compared to WSPE from C. protothecoides . Other researchers have found similar high bitterness ratings in potato protein and as well for other plant proteins such as pea and soy protein but the present study suggests that only a low bitter taste is observed in the WSPE of C. protothecoides . However, clearly more research is necessary to reveal more in‐depth sensory properties with a trained panel.…”