Taste modification of amino acids and protein hydrolysate by α-cyclodextrin

Abstract

a-CyclodextrinAmino acid and protein hydrolysate Taste modification NMR a b s t r a c tThe objective of this work was to characterize the formation of amino acid inclusion complexes with acyclodextrin (a-CD) and evaluate the influence of added a-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the inclusion complexes of phenylalanine, tryptophane, tyrosine, isoleucine, proline and histidine with a-CD were detected by nuclear magnetic resonance techniques (ROESY and DOSY) and the sensory characteristics of soy hydrolysates were judged by a panel of trained tasters. It was concluded that these amino acids form inclusion complexes with a-CD and the order of affinity for the a-CD cavity is phenylalanine % tryptophane > proline > isoleucine % tyrosine % histidine. a-CD alters the bitter taste perception of the amino acids and reduces the bitter taste from hydrolyzed soy protein. These results indicate a potential use of a-CD for debittering protein hydrolysates in acidic beverages.

Peptides: Production, bioactivity, functionality, and applications

“…One of the most important factors influencing the taste of hydrolyzed protein is the sequence and nonpolarity of amino acids like F, W, Y, I, P, and H. Bitter taste perception of these amino acids can be changed by addition of a-cyclodextrin to protein hydrolysate resulting in reduction of its bitterness (Linde et al, 2009). In addition, microencapsulation of hydrolysates plus incorporation of masking agents are effective alternatives for attenuation of bitterness in hydrolysates.…”

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

“…Their bitterness quality is a negative aspect and ultimately limits their direct use (FitzGerald and O'Cuinn, 2006;Dexter and Middelberg, 2008). To enhance the incorporation of hydrolysates in food products, several methods such as condensation, isoelectric precipitation, treatment with aminopeptidases, carboxypeptidases, alkaline neutral proteases, activated carbon and Lactobacilli extraction with alcohol, chromatography with hydrophobic interaction, spray drying, formation of amino acid inclusion complexes with cyclodextrins and encapsulation have all been used to reduce, mask and/or remove the bitter taste in protein hydrolysates (Stevenson et al, 1998;Saha and Hayashi, 2001;Szejtli and Szente, 2005;FitzGerald and O'Cuinn, 2006;Linde et al, 2009;Favaro-Trindade et al, 2010).…”

The use of 2D NMR to study β-cyclodextrin complexation and debittering of amino acids and peptides

“…p compl and K ap 0 values are important because they allow verifying the tendency for inclusion complex formation (Linde et al, 2009).…”

“…It is important as well to determine their inclusion constants and verify the real capacity of taste modification of protein hydrolysates for developing new food applications. Although some available papers are related to amino acid and peptide unpleasant taste reduction by addition of a-CD (Linde et al, 2009), there is little information about reduction of bitter taste by b-CD. Binello, Cravotto, Nano, and Spagliardi (2004) reported that b-CD at 0.4% is able to reduce about 90% of the bitterness of a 0.05% caffeine solution, while a-and c-CD are less efficient.…”