2020
DOI: 10.3390/app10072514
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Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches

Abstract: The aim of this study was to analyze soybean proteins as sources of peptides likely to be bitter using fragmentomic and hybrid approaches involving in silico and in vitro studies. The bitterness of peptides (called parent peptides) was theoretically estimated based on the presence of bitter-tasting motifs, particularly those defined as bitter-tasting indicators. They were selected based on previously published multilinear stepwise regression results. Bioinformatic-assisted analyses covered the hydrolysis of fi… Show more

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Cited by 16 publications
(14 citation statements)
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References 67 publications
(133 reference statements)
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“…It is worth mentioning that the computer simulation of proteolysis assumes that all peptide bonds are hydrolyzed in a protein chain. This issue is more complicated when hydrolyzing the protein in laboratory conditions, as described by Iwaniak et al [45,46] who hydrolyzed milk and soybean proteins as sources of bitter-tasting motifs using in silico and in vitro protocols.…”
Section: Source Of Collagenmentioning
confidence: 99%
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“…It is worth mentioning that the computer simulation of proteolysis assumes that all peptide bonds are hydrolyzed in a protein chain. This issue is more complicated when hydrolyzing the protein in laboratory conditions, as described by Iwaniak et al [45,46] who hydrolyzed milk and soybean proteins as sources of bitter-tasting motifs using in silico and in vitro protocols.…”
Section: Source Of Collagenmentioning
confidence: 99%
“…Only one tripeptide, PGL-acting as the ACE inhibitor, was released due to the action of pepsin on the collagens derived from cow, pig, chicken, horse, and salmon. Short motifs, like di-and tripeptides, more easily match the sequence of the parent protein [45,46]. Considering the peptide sequences provided in Table 3, most of them were composed of the following amino acids: Pro, Phe, Gly, Leu, and Arg.…”
Section: Source Of Collagenmentioning
confidence: 99%
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