Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids

Lalasidis, Georgios; Sjöberg, Lars

doi:10.1021/jf60217a056

Cited by 53 publications

(32 citation statements)

References 16 publications

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“…Supporting the hypothesis that hydrophobic compounds are mainly responsible for the bitter taste of protein hydrolysates, hydrophobic interaction chromatography (HIC) on hexylsepharose gel can be used for debittering casein digests (Lalasidis and Sjôberg, 1978). However, the Iimited capacity of hexylsepharose gel to bind the bitter compounds indicates a need to develop other hydrophobic gel types with lmproved capacity and properties.…”

Section: Chromatographie Proceduresmentioning

confidence: 99%

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Lemieux

Simard

1992

Lait

187

116

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Summary -Bitterness, a f1avour defect liable to be present in dairy products, is due to the accumulation of bitter-tasting peptides. These peptides are rich in hydrophobie amino acids and are formed by the action of proteolytic enzymes on casein. Many studies report the isolation, identification, and characterisation of bitter peptides from cheese and casein hydrolysates, and even their synthesis. This has been done in arder ta determine the structure of peptides, and also to elucidate the roles of different proteolytic enzyme systems in the development of bitterness, the exact nature of which is still hypothetical. Although bitterness has to be accepted as a necessary consequence of proteolysis, it can be mitigated by masking, removal, or prevention.bitterness 1 cheese 1 casein hydrolysate 1 peptide 1 hydrophobicity Résumé -L'amertume dans les produits laitiers. Il. Une revue de la littérature sur la nature des peptides amers issus de la protéolyse des caséines et concernant leur formation, isolement, identification, structure, camouflage et inhibition.

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Section: Chromatographie Proceduresmentioning

confidence: 99%

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Lemieux

Simard

1992

Lait

187

116

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“…The organic phase obtained after 2-butanol extraction only contains 18% of initial hydrolysate and the majority of the bitter taste. This extraction seems to be an efficient method for removal of bitter compounds, as shown by Lalasidis and Sj6berg [12], but complete debittering is not achieved with two successive extractions: the aqueous fraction exhibits a slight bitter taste. Fig.…”

Section: Resultsmentioning

confidence: 90%

Bitter peptide from hemoglobin hydrolysate: Isolation and characterization

1995

FEBS Letters

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Two separation methods, uitrafiltration and 2-butanol extraction, have shown that a peptide is the major agent responsible for bitterness in peptic hemoglobin hydrolysates. It was easily purified from these complex mixtures by specific hydrophobic adsorption on Superose 12, a gel-filtration column, which could constitute an original and interesting method for bitterness detection. The bitter peptide which corresponded to VV-hemorphin 7, the fragment 32-40 of the/3 chain of bovine hemoglobin, is first generated during proteolysis, then hydrolysed by pepsin. It exhibited a strong bitterness at 0.25 mM equivalent to 0.073 mM quinine sulfate or 21 mM caffeine.

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“…This extraction results in an effective debittering, although only a small fraction of the peptide material is removed (Lalasidis, 1978). A debittering is observed also 5 The hydrophobicity values for the individual amino acid side chains used in calculating Q are those given by Tanford (1962) in the original paper on hydrophobicity.…”

Section: Peptide Bitternessmentioning

confidence: 99%

Proteases

Adler‐Nissen¹

1993

Enzymes in Food Processing

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Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids

Cited by 53 publications

References 16 publications

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

Bitter peptide from hemoglobin hydrolysate: Isolation and characterization

Proteases

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