Hydrophobicity of Bitter Peptides from Soy Protein Hydrolysates

Cho, Myong J; Unklesbay, Nan; Hsieh, Fushing; Clarke, Andrew D.

doi:10.1021/jf0495035

Cited by 139 publications

(88 citation statements)

References 12 publications

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“…The ultrafiltration was done following Cho et al (2004). A fraction with a molecular mass of <10 kDa was obtaining by ultrafiltration, using ultrafiltration membranes (Millipore PlGC06210, Bedford, MA, US).…”

Section: Ultrafiltration Of Protein Hydrolysatementioning

confidence: 99%

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Sandovai-Peraza¹,

Betancur‐Ancona²,

Gallegos-Tintoré³

et al. 2014

Food Sci. Technol (Campinas)

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Recent studies have shown the beneficial effect of peptides, an unexploited source could be Phaseolus lunatus being an important raw material for those functional products in order to improve their utilization. In addition to improve the beneficial effect of bioactive peptides the microencapsulation could be a way to protect the peptides against the environment to which they are exposed. P. lunatus protein fraction (<10 kDa of weight) was encapsulated using a blend of carboxymethylated flamboyant gum (CFG) and sodium alginate (SA) at different concentrations of CaCl 2 and hardening times. After in vitro digestion of microcapsules the residual activity, in the intestinal system, both inhibition of agiotensin-converting enzyme (I-ACE) and antioxidant activity obtained were in a range of 0.019-0.136 mg/ml and 570.64-813.54 mM of TEAC respectively. The microencapsulation employed CFG/SA blends could be used controlled delivery of peptide fractions with potential use as a nutraceutical or therapeutic agents.

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Section: Ultrafiltration Of Protein Hydrolysatementioning

confidence: 99%

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Sandovai-Peraza¹,

Betancur‐Ancona²,

Gallegos-Tintoré³

et al. 2014

Food Sci. Technol (Campinas)

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show abstract

“…In addition to the role of hydrophobic amino acid residues, size has also been proposed to be a factor in bitterness (Cho, Unklesbay, Hsieh, & Clarke, 2004;Kim et al, 1999). Despite the similar ACE inhibitory activity and bitterness in the 4, 8 and 24-h SW hydrolysates produced using Alcalase and Protamex, only the 4-h hydrolysates were considered for further fractionation since a shorter hydrolysis time would reduce the cost of operation.…”

Section: Characterisation Of Shrimp Waste Hydrolysate Swa4mentioning

confidence: 99%

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

Cheung

Li‐Chan

2010

Food Chemistry

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“…Bitterness has been a major limitation in utilizing protein hydrolysates in various products, especially in beverages (Cho et al 2004). There are several methods to reduce or minimize bitterness of soy protein hydrolysates for food product application.…”

Section: Introductionmentioning

confidence: 99%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

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Hydrophobicity of Bitter Peptides from Soy Protein Hydrolysates

Cited by 139 publications

References 12 publications

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

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