Structural Characteristics of Food Protein‐Derived Bitter Peptides

Aluko, Rotimi E.

doi:10.1002/9781118590263.ch6

Cited by 13 publications

(25 citation statements)

References 69 publications

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“…By contrast, the heptapeptide (RGPFPIV) possessed a bitter threshold value (0.11 m m ), which was close to the threshold value (0.07 m m ) for its reversed sequence peptide (VIPFPGR). This fact confirmed the great importance of amino acid sequence in bitterness of peptides (Shinoda et al ., ; Aluko, ). The removal of an arginine residue at the C‐terminal conferred the heptapeptide (VIIPFPG) with the reduced bitter intensity (threshold value of 0.14 m m ), compared with octapeptide VIIPFPGR with the bitter threshold value of 0.26 m m (Shinoda et al ., ).…”

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

“…On the other hand, removal of an arginine residue of the octapeptide at the N‐terminal generated a hexapeptide (PFPIIV) with the bitter threshold value of 0.13 m m , which was less bitter than its counterpart (RGPFPIIV) with a threshold value of 0.004 m m (Shinoda et al ., ). This fact confirmed the great contribution of N‐terminal arginine residue to bitter intensity of peptides (Shinoda et al ., ; Aluko, ). Furthermore, circular dichroism analysis further revealed that the peptides (RGPFPIV and VIPFPGR) with similar bitter intensities shared analogous secondary structural characteristics (Shinoda et al ., ; Aluko, ).…”

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

“…This fact confirmed the great contribution of N‐terminal arginine residue to bitter intensity of peptides (Shinoda et al ., ; Aluko, ). Furthermore, circular dichroism analysis further revealed that the peptides (RGPFPIV and VIPFPGR) with similar bitter intensities shared analogous secondary structural characteristics (Shinoda et al ., ; Aluko, ). Thus, it can be concluded that bitterness of peptides depends not only on peptide sequence but also on their spatial structures (Aluko, ).…”

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

“…The role of amino acid sequence in bitterness of peptides has been investigated with the aid of various synthetic peptides (Aluko, ). For instance, an octapeptide (RGPFFIIV) derived from beta‐casein was reported to exhibit intense bitter taste with a threshold value of 0.004 m m (Shinoda et al ., ).…”

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

See 3 more Smart Citations

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Chen

Bak

et al. 2018

Int J of Food Sci Tech

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Conversion of animal by-products to high value-added food ingredients is one of the top trends in the slaughter industry. Enzymatic hydrolysis of animal by-products can generate protein hydrolysates, which provides an opportunity for effective utilisation. However, bitterness of protein hydrolysate is a major undesirable aspect for various applications. In this review, the current knowledge on protein hydrolysates from animal by-products is briefly reviewed. The structural features of bitter peptides and bitter taste receptors are summarised. Moreover, the potential approaches for debittering protein hydrolysates are highlighted, including exopeptidase treatment, Maillard reaction, plastein reaction and encapsulation. In addition, the current debittering strategies and challenges are also discussed. This article presents some opportunities to utilise protein hydrolysates from animal by-products and their debittering methods.

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Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

Section: The Structure‐bitterness Relationshipmentioning

confidence: 99%

See 2 more Smart Citations

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Chen

Bak

et al. 2018

Int J of Food Sci Tech

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show abstract

“…The amino acid sequence has been shown to be associated with bitterness in protein hydrolysate (PH) (Aluko, 2017). Shinoda, Fushimi, Kato, Okai, and Fukui (1985) investigated the effect of amino acid sequence on bitterness in a synthetic peptide.…”

Section: B It Terne Ss Of Fphmentioning

confidence: 99%

Bitterness of fish protein hydrolysate and its debittering prospects

Idowu

Benjakul

2019

J Food Biochem

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Fish processing by‐products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities. However, bitterness in FPH, associated with hydrophobicity, degree of hydrolysis, molecular weight, proline residues, type of enzymes, and amino acid sequences has limited its uses in foods. Thus, FPH is used in foods at low levels. Numerous procedures such as extraction with alcohol, activated carbon treatment, Maillard reaction, cyclodextrin, chromatographic separation, and enzymatic hydrolysis with exopeptidase and plastein reaction have been explored to remove the bitterness of FPH. These methods can lower bitterness and improve its taste. However, changes in structure and loss of some peptides may occur. FPH with less or no bitterness can therefore be used at higher levels to alleviate nutrition deficiencies in foods. Practical applications Fish protein hydrolysate (FPH) is a nutritive ingredient, which can be produced from fish processing by‐products. However, bitterness in FPH has limited its potential use as a nutritive ingredient. As a result, it is incorporated into foods at low levels. Nevertheless, application of several reported debittering processes could assist to solve the problem of bitterness in FPH. The debittering can improve sensory property of FPH, thus widening its utilization.

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Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Mookerjee¹,

Tanaka²

2023

Current Opinion in Food Science

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Structural Characteristics of Food Protein‐Derived Bitter Peptides

Cited by 13 publications

References 69 publications

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Bitterness of fish protein hydrolysate and its debittering prospects

Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

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