Bitter taste masking of enzyme‐treated soy protein in water and bread

Bertelsen, Anne Sjoerup; Laursen, Anne; Knudsen, Tine; Møller, Stine; Kidmose, Ulla

doi:10.1002/jsfa.8903

Cited by 19 publications

(14 citation statements)

References 42 publications

(71 reference statements)

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“…Bitterness of protein hydrolysates can be masked by mixing with different food additives, including cyclodextrin, maltodextrin, polyphosphate, etc. (Saha & Hayashi, ; Bertelsen et al ., ). Furthermore, a number of bitter taste inhibiting agents are capable of suppressing bitter perception (Ley, ), such as sweeteners and flavours.…”

Section: Recent Developments In Debittering Of Protein Hydrolysates Fmentioning

confidence: 97%

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Chen

Bak

et al. 2018

Int J of Food Sci Tech

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Conversion of animal by-products to high value-added food ingredients is one of the top trends in the slaughter industry. Enzymatic hydrolysis of animal by-products can generate protein hydrolysates, which provides an opportunity for effective utilisation. However, bitterness of protein hydrolysate is a major undesirable aspect for various applications. In this review, the current knowledge on protein hydrolysates from animal by-products is briefly reviewed. The structural features of bitter peptides and bitter taste receptors are summarised. Moreover, the potential approaches for debittering protein hydrolysates are highlighted, including exopeptidase treatment, Maillard reaction, plastein reaction and encapsulation. In addition, the current debittering strategies and challenges are also discussed. This article presents some opportunities to utilise protein hydrolysates from animal by-products and their debittering methods.

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Section: Recent Developments In Debittering Of Protein Hydrolysates Fmentioning

confidence: 97%

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Chen

Bak

et al. 2018

Int J of Food Sci Tech

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“…Studies on techniques for debittering by‐products, or residues, of natural origins have been gathering considerable attention since if this is removed, this threshold barrier, could be used for food technologies as various final products. Therefore, strategies that have been used to debitter includes mixing with different food additives (Bertelsen, Laursen, Knudsen, Møller, & Kidmose, 2018), sweeteners, by the usage of Maillard reaction (Hong, Ndagijimana, & Betti, 2016) and most commonly by the encapsulation technology (Holgado, Márquez‐Ruiz, Ruiz‐Méndez, & Velasco, 2019; Khan et al, 2019) as it avoids exposure of bitter compounds to bitter taste receptors.…”

Section: Introductionmentioning

confidence: 99%

Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar

Timm

Lima

Matos

et al. 2020

J Food Process Preserv

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The seeds from Araucaria angustifolia—commonly named as pinhão—are important culturally, and viable regional food from Brazil. Although now considered an endangered species, methods to increase the awareness of this tree have been called upon attention. In light upon increasing such awareness, we utilized the seed coats of pinhão, which is considered a residue and discarded, in the development of cereal bars. Although the raw seed coats have a very high astringent flavor and impair the sensory taste; if considered as a nanoformulation, this strong astringent flavor is masked. Therefore, studies were also carried out with an experimental design to understand the effect of nanosuspension as a binding agent. In addition to physicochemical and nutritional characteristics performed, the results propose that nanosuspension of pinhão seed coats can be a potential ingredient for functional cereal bars due to high fiber content, proteins, and phenolic compounds. Practical applications Nanosuspension of pinhão seed coats masks the astringent flavor of the raw seed coat, while also able to present high fiber content and is very resistant as cereal bar due to nanocellulose. Cereal bars also present good acceptability index and high values of proteins, with presence of phenolics compounds extracted from the seed coat.

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“…SP contains all of the essential amino acids and also offers a good balance among nonpolar amino acid, polar amino acid and charged amino acid. SP has been investigated as the food additives, water emulsions and nutraceutical encapsulation in the form of nanoparticles, microspheres and hydrogels 20-23. It was reported that the hydrolysate of SP had the ability to inhibit angiotensin I-converting enzyme (ACE) which could be used to treat hypertension 24 and the ACE inhibition peptides derived from SP could lower blood pressure of spontaneously hypertensive rats 25.…”

Section: Introductionmentioning

confidence: 99%

Targeting and microenvironment-improving of phenylboronic acid-decorated soy protein nanoparticles with different sizes to tumor

Qian¹,

Ge²,

Yuan³

et al. 2019

Theranostics

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It is essential for nanoparticles to delivery drugs accurately and penetrate deeply to tumor. However, complicated tumor microenvironment such as elevated tumor interstitial fluid pressure (IFP) and solid stress reduces the transport efficiency of nanomedicines in tumor.Methods: We herein report a drug delivery system of phenylboronic acid-decorated soy protein nanoparticles with the size of 30 nm, 50 nm and 150 nm. In vitro examinations including cytotoxicity, cellular uptake and penetration in multicellular tumor spheroids and in vivo observations including IFP and tumor solid stress measurements and antitumor activity were performed.Results: It was found that phenylboronic acid moiety could endow the nanoparticles actively targeting affinity to sialic acid (SA) which overexpressed in tumor cells. Simultaneously soy protein could improve tumor microenvironment such as reduction of IFP and tumor stress. Among the soy protein nanoparticles with different sizes, 30 nm-sized nanoparticles showed the best cellular uptake and highest cytotoxicity in vitro after loading doxorubicin (DOX). In vivo, 30 nm-sized nanoparticles showed the best tumor microenvironment improvement efficiency, leading to the enhanced drug accumulation and antitumor efficiency when combination with DOX.Conclusion: Our study introduces a bioactive nanoparticulate design strategy to actively target and significantly improve tumor microenvironment for enhanced cancer therapy.

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Bitter taste masking of enzyme‐treated soy protein in water and bread

Abstract: Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. © 2018 Society of Chemical Industry.

Cited by 19 publications

References 42 publications

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar

Targeting and microenvironment-improving of phenylboronic acid-decorated soy protein nanoparticles with different sizes to tumor

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