Protease-catalyzed condensation of peptides as a potential means to reduce the bitter taste of hydrophobic peptides found in protein hydrolysates

Stevenson, David E., Ofman, Diana J., Morgan, Keith R. and Stanley, Roger A. (1998) Protease-catalyzed condensation of peptides as a potential means to reduce the bitter taste of hydrophobic peptides found in protein hydrolysates. Enzyme and Microbial Technology, 22 2: 100-110. doi:10.1016/S0141-0229(97)00135-X


Author Stevenson, David E.
Ofman, Diana J.
Morgan, Keith R.
Stanley, Roger A.
Title Protease-catalyzed condensation of peptides as a potential means to reduce the bitter taste of hydrophobic peptides found in protein hydrolysates
Journal name Enzyme and Microbial Technology   Check publisher's open access policy
ISSN 0141-0229
1879-0909
Publication date 1998-02-01
Sub-type Article (original research)
DOI 10.1016/S0141-0229(97)00135-X
Volume 22
Issue 2
Start page 100
End page 110
Total pages 11
Place of publication Philadelphia, PA, United States
Publisher Elsevier
Language eng
Formatted abstract
Synthetic dipeptides of varying hydrophobicity were used as a model system to investigate the feasibility of reversed protease action as ameans of improving the flavor of bitterpeptides found in proteinhydrolysates. The four different proteases tested were able to convert hydrophobic dipeptides into an insoluble precipitate, but with different efficiencies. Hydrophilic dipeptides did not give detectable condensation or precipitation. Solid-state and solution NMR were used to monitor peptide bond formation in 13C-labelled peptides. NMR and MS analyses showed that the products consisted of higher oligomers of the original peptide. Bitterness decreased in the order starting with dipeptides > whole reaction mixtures ткв isolated precipitates. Taste improvement correlated with peptide bond formation and the formation of insoluble material. These observations indicated that the condensation reaction was driven by precipitation of insoluble reaction products and that this process is apotentialmeans to improve the flavor of bitterpeptides extracted from proteinhydrolysates.
Keyword Protease
Bitterness reduction
Protein hydrolysate
Peptide
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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