Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

Leksrisompong, Pattarin; Gerard, Patrick D.; Lopetcharat, Kannapon; Drake, M.A.

doi:10.1111/j.1750-3841.2012.02800.x

Cited by 85 publications

(51 citation statements)

References 32 publications

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“…Our results are in agreement with that mentioned by Leksrisompong et al, (2012) who found that the salts and nucleotides decreased bitter taste intensity of WPH. However, they also potentiated their own flavors or muted other desired flavors(vanilla or chocolate flavors), or sweet taste.…”

Section: Fig 2 Rp-hplc Pattern Of Hydrolyzed Product Of Mpc By Trypsupporting

confidence: 83%

Utilization of Milk Protein Hydrolysate in Functional Beverages

2014

Alexandria Science Exchange Journal: An International Quarterly

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The objective of this study was to utilize milk protein concentrate hydrolysate (MPCH) in special drinks as functional beverages and to study the acceptably of such drinks with fresh fruits and flavors. The milk protein concentrate was hydrolyzed by trypsin at pH 7.5 for 20 h. Protein hydrolysis was evaluated by SDS-PAGE and RP-HPLC. Milk protein was completely hydrolyzed by trypsin after 20 h of incubations as there were no bands observed on the SDS-PAGE and broad peptides were separated by RP-HPLC as a source of bioactive peptides. The bitterness of milk protein hydrolysate by trypsin was eliminated by adding sweeteners (sucrose, fructose and sucralose). The reduction of bitterness was highly observed in fresh strawberry and mango juices when compared to flavored juices. However, the best score of sensory evaluation was in MPCH when it was treated by sucrose, fructose and sucralose without flavor compared to MPCH with strawberry flavor. MPCH that utilized in fresh mango juices and sweetened by sucrose, fructose and sucralose received the highest acceptability scores and lowest bitterness compared to all other treatments.

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Section: Fig 2 Rp-hplc Pattern Of Hydrolyzed Product Of Mpc By Trypsupporting

confidence: 83%

Utilization of Milk Protein Hydrolysate in Functional Beverages

2014

Alexandria Science Exchange Journal: An International Quarterly

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“…Hydrolysates of whey protein have been widely studied for ACE-inhibitory activity (Abubakar, Saito, Kitazawa, Kawai, & Itoh, 1998;O'Loughlin et al, 2014;Pihlanto-Leppälä et al, 2000;Wang, Mao, Cheng, Xiong, & Ren, 2010;Wang et al, 2012) and have been reported to have bitter taste (Cheison et al, 2007;Leksrisompong, Gerard, Lopetcharat, & Drake, 2012;Leksrisompong, Miracle, & Drake, 2010). Therefore, whey protein was selected as the substrate for producing hydrolysates in the current study.…”

Section: Introductionmentioning

confidence: 99%

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Cheung

Aluko

Cliff

et al. 2015

Journal of Functional Foods

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“…Enzymatic hydrolysis leads to break down of α-lactalbumin, β-lactoglobulin, serum albumin and β-casein, liberating the bitter peptides. Different inhibitors capable of masking the unpleasant taste of whey protein hydrolysate were studied (Leksrisompong et al 2012). Sucralose, fructose, sucrose, adenosine 5′ monophosphate (5'AMP), adenosine 5'monophosphate disodium, sodium acetate, monosodium glutamate, sodium gluconate and sodium chloride were found effective in concealing the bitterness.…”

Section: Quality Improvement/combination With Other Supplementmentioning

confidence: 99%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

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The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

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Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

Abstract: The bitter taste of whey protein hydrolysates (WPH) limits their use as ingredients. This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH.

Cited by 85 publications

References 32 publications

Utilization of Milk Protein Hydrolysate in Functional Beverages

Utilization of Milk Protein Hydrolysate in Functional Beverages

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Emerging trends in nutraceutical applications of whey protein and its derivatives

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