AI Article Synopsis

  • Protein hydrolysates are nutrient-dense mixtures of amino acids and small peptides but often have a bitter taste that limits their use in nutrition.
  • * Identifying and characterizing the peptides responsible for this bitterness is crucial for improving their applications in dietary supplements.
  • * The study successfully identified 22 key peptides affecting bitterness in milk casein hydrolysates, using advanced methods like heat maps and regression trees to analyze sensory characteristics.

Article Abstract

Protein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional value. However, hydrolysed proteins display an unpleasant bitter taste and possible off-flavours which limit the field of their nutrition applications. The successful identification and characterisation of bitter protein hydrolysates and, more precisely, the peptides responsible for this unpleasant taste are essential for nutritional research. Due to the large number of peptides generated during hydrolysis, there is an urgent need to develop methods in order to rapidly characterise the bitterness of protein hydrolysates. In this article, two enzymatic hydrolysis kinetics of micellar milk caseins were performed for 9 h. For both kinetics, the optimal time to obtain a hydrolysate with appreciable organoleptic qualities is 5 h. Then, the influence of the presence or absence of peptides and their intensity over time compared to the different sensory characteristics of hydrolysates was studied using heat maps, random forests and regression trees. A total of 22 peptides formed during the enzymatic proteolysis of micellar caseins and influencing the bitterness the most were identified. These methods represent simple and efficient tools to identify the peptides susceptibly responsible for bitterness intensity and predict the main sensory feature of micellar casein enzymatic hydrolysates.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228083PMC
http://dx.doi.org/10.3390/foods10061312DOI Listing

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