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Taste hydrolysates

In traditional cooking of proteinaceous foods, the fundamental difference between Western and Oriental cultures is that the former cooks proteins with unseasoned fats and the latter cooks with many kinds of traditional seasonings that have tastes of amino acids. Western cultures have some traditional foods with amino acid taste such as cheese. Protein hydrolysates are popular as seasonings (225). [Pg.296]

The enzymatic hydrolysates of milk casein and soy protein sometimes have a strong bitter taste. The bitter taste is frequently developed by pepsin [9001 -75-6] chymotrypsin [9004-07-3] and some neutral proteases and accounted for by the existence of peptides that have a hydrophobic amino acid in the carboxyhc terminal (226). The relation between bitter taste and amino acid constitution has been discussed (227). [Pg.296]

By market volume the most important flavour molecule is L-glutamic acid. In 2004, the worldwide annual MSG production was estimated to be amount 1,500,0001 [21]. The amino acid is extensively used as taste enhancer, frequently in conjunction with nucleotides, a flavour impression which is also referred to as umamf, a term derived from the Japanese meaning deliciousness or a savoury or palatable taste. MSG is manufactured by aerobic cultivation of Coryne-bacterium glutamicum on starch hydrolysates or molasses media in large-scale bioreactors (up to 500 m ). Production strains with modified metabolic flux profiles and highly permeable cell walls for an improved product secretion are... [Pg.513]

Aspartame. Aspartame is a widely used intense sweetener that has excellent taste characteristics, ft is a peptide made from two amino acids, phenylalanine and aspartic acid, but will in an acidic beverage medium slowly hydrolyse to its components. The fact that aspartame is a source of phenylalanine is of concern to consumers with certain complaints, and suitable label declarations are now required by law. Technically, this slow hydrolysis brings about loss of sweetness. [Pg.137]

Enzymatic hydrolysates of various proteins have a bitter taste, which may be one of the main drawbacks to their use in food. Arai el al. [90] showed that the bitterness of peptides from soybean protein hydrolysates was reduced by treatment of Aspergillus acid carboxypeptidase from A. saitoi. Significant amounts of free leucine and phenylalanine were liberated by Aspergillus carboxypeptidase from the tetracosapeptide of the peptic hydrolysate of soybean as a compound having a bitter taste. Furthermore, the bitter peptide fractions obtained from peptic hydrolysates of casein, fish protein, and soybean protein were treated with wheat carboxypeptidase W [91], The bitterness of the peptides lessened with an increase in free amino acids. Carboxypeptidase W can eliminate bitter tastes in enzymatic proteins and is commercially available for food processing. [Pg.219]

The earliest commercial milk protein enzymatic modification dates back to the 1940s, when the first formulas for allergenic infants were made. The aims of this process were to reduce allergenicity as well as to change the functional properties of proteins while preserving their nutritional value for clinical use. Unfortunately the hydrolysates thus obtained were characterized by bitter taste, and for mainly this reason proteolysis, as a technological process, enjoyed very little popularity. [Pg.208]

Above this molecular weight, also peptides with a Q-value above 1400 will no longer exhibit bitter taste. It is clear therefore, that 2 ways exist to come to non-bitter protein hydrolysates. As demonstrated in Figure 4... [Pg.163]

Schlichtherle-Cemy, H. and Amado, R. 2002. Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. J. Agric. Food Chem. 50, 1515—1522. [Pg.269]

Stevenson, D.E., Ofman, D.J., Morgan, K.R., and Stanley, R.A. 1998. Protease-catalyzed condensation of peptides as a potential means to reduce the bitter taste of hydrophobic peptides found in protein hydrolysates. Enzyme Microb. Technol. 22, 100-110. [Pg.271]

The bitter peptide BPI a 114, isolated by Okai et al.239 > from casein hydrolysates, and delicious tasting peptides from fish proteins, will undoubtedly achieve practical importance in the food industry. [Pg.150]

Not only analytical or preparative separations can be performed on cyclodextrin polymer columns, but also undesired components can be removed from aqueous solutions, bitter tasting substances (narin-gin, limonin) can be removed or at least their concentration can be strongly reduced after treatment of citrus juice with cyclodextrin polymers in batch or column process (65,66). Phenylalanine can be eliminated from dietetic protein hydrolysates (67), water-soluble organic substances (e.g. polychlorinated biphenyls (68), 2-naph-talenecarboxylate or phenol can be removed from aqueous solutions (e.g. from pharmaceutical wastewater) by polystyrene-cyclodextrin derivatives (69), by 8-cyclodextrin immobilized on cellulose (70) or by 6-cyclodextrin-polyurethane polymer (71). [Pg.214]

Enzymatic hydrolysis of food proteins generally results in profound changes in the functional properties of the proteins treated. Protein hydrolysates may therefore be expected to fulfil certain of the food industry s demands for proteins with particular, well-defined functional properties. A wide-spread use of protein hydrolysates in food requires, however, a careful control of the taste and functionality of the protein during its hydrolysis and subsequent processing to obtain a reproducible product quality. [Pg.125]

Many workers have studied the influence of enzymatic hydrolysis on the functional properties of various food proteins, and much of this work has recently been reviewed by Richardson (2). However, there seem to be very few reports which quantitatively relate functionality to parameters which characterize the protein hydrolysates per se (e.g. molecular weight). Ricks et al. (3 ) examined the solubility and taste of a number of pure proteins (denatured pepsin, lactoblobulin, a-Sj -, K-, and 8-casein) hydrolysed with... [Pg.125]

They also observed that the bitter taste of the peptides depended on many parameters DH being one of them. It seemed clear from their work that non-bitter hydrolysates could be obtained at high DH-values (above 20%) an observation which is in accordance with the results of Clegg and McMillan (4) who removed the bitter taste of casein hydrolysates by applying an exopeptidase. [Pg.126]

The present work was carried out with the purpose of relating taste, solubility, emulsifying capacity, foaming capacity, and viscosity of soy protein hydrolysates to the DH of these hydrolysates. This tentative approach to the manufacture of functional soy protein hydrolysates was chosen, because DH is easily controlled during hydrolysis by means of the pH-stat technique (5), and because the properties of the hydrolysate are presumed to be related to the DH-value rather than to hydrolysis parameters such as temperature, substrate concentration, and enzyme-substrate ratio (6). [Pg.126]

Taste Evaluation. The four hydrolysates produced in pilot plant were evaluated for bitter taste by the laboratory s taste panel. Tasting took place in the taste panel room which is equipped with separate booths, and the panel has been selected and trained specially for discrimination of bitterness. The panel was instructed to rank two samples and four bitter-tasting standards, containing 20, 40, 80, and 160 ppm quinine hydrochloride dissolved in non-bitter iso-electric soluble soy protein hydrolysate (5, 6). 20 ppm quinine hydrochloride in this solvent had in previous experiments been established as the panel s threshold value. The protein (N x 6.25) concentration in the samples and standards was 4.0% and pH was adjusted to 6.5 with 4 N NaOH or 6 N HC1. [Pg.128]

Bitterness. Table I shows the results from the ranking of the four hydrolysates according to increasing bitter taste. It is obvious that bitterness and DH are positively correlated - a result which, at first, appears to be in contradiction to the results of Ricks et al. (3 ). However, the DH-values shown here are small compared with those of Ricks et al. - and besides, the taste of the intact protein is non-bitter, so the bitterness must rise at the beginning of the hydrolysis. The relationship between bitterness and DH may therefore be expected to look like Figure 2j further experiments may confirm this. [Pg.130]

Among polyphenolic compounds, two types of flavonoids, the anthocyanins and flavanols (i.e., catechins, proanthocyanidins, condensed tannins), are particularly relevant to the quality of red wines, as they are key compounds for color definition and astringency. Other flavonoids such as flavonols may have some influence on color and bitterness, although they are present in red wines in much lower amounts. Phenolic acids and hydrolysable tannins, released from barrel wood, may also have an influence on wine taste and color, and hydroxycinnamoyl derivatives from grape must are involved in the oxidative browning of white wines together with flavanols. Besides, some of these perceptions may be modified by other sensory characteristics (e.g. sourness, sweetness) related to other wine components (Preys et al. 2006). [Pg.530]

Studies on the taste of peptides have been done only recently. The bitter taste produced during the storage of cheese and in the fermentation of the traditional Japanese food "miso" and "soy sauce" has been shown to be caused by the peptides in the hydrolysate of proteins. Since then, a number of studies on bitter peptides have... [Pg.158]

Amino acids are not only the building blocks of proteins but also occur in the free form. Amino acids commonly found in proteins have the L-conflguration. Of these amino acids (Table 1), Asn was first discovered in asparagus in 1806, and Thr, the most recently discovered, was Isolated from the hydrolysates of fibrin in 1935. Most of them were Isolated from hydrolysates of various proteins. Glu, first obtained from wheat gluten hydrolysate in 1886, was found to be the most important taste component in sea tangle by Ikeda in 1908. Later, industrial production of MSG was undertaken to utilize it as a seasoner. [Pg.159]

The comparison of the amino acid sequence of the above-mentioned bitter peptides shows a large proportion of hydrophobic amino acids in each peptide. And the amino acid sequence of peptides also plays an important role in the intensity of the bitter taste. For example, the bitterness of Phe-Pro is more intense than that of Pro-Phe, and the bitterness of Gly-Phe-Pro is more intense than that of Phe-Pro-Gly (23). C-terminal groups of all bitter peptides in pepsin hydrolysates of the above-mentioned soy protein were characterized by the location of the Leu residue (14-17). The research on the relationship between the structure and bitter taste intensity of Arg-Gly-Pro-Pro-Phe-Ile-Val (BP-Ia) showed that Pro and Arg located on center and the N-terminal site, respectively, played an important role in the increment of bitter taste intensity besides the hydro-phobic amino acids located on C-terminal site (24-26). This may indicate that the peptide molecular structure formed by the arrangement of Arg, Pro and hydrophobic amino acid residues contributes to the bitter taste intensity of the peptide. [Pg.162]

The enzyme most commonly used is a-amylase. Optimal pH and temperature are 6.5 and 70 to 90°C, respectively. Hydrolysis can be carried out to obtain a product consisting mostly of maltose with small amounts of glucose or vice versa. The sweet-taste intensity of starch hydrolysates depends on the degree of saccharification and ranges from 25 to 50 percent of that of sucrose. Table 6.2 provides an average composition on some hydrolysis products. The wide range of starch syrups starts with those with a low DE value of 10 to 20 (maltotriose) and ends with a high DE value of 96 (dextrose)[7]. [Pg.188]

Pure proteins are generally tasteless, though the predominant taste of protein hydrolysates is bitter. [Pg.161]


See other pages where Taste hydrolysates is mentioned: [Pg.661]    [Pg.274]    [Pg.106]    [Pg.515]    [Pg.12]    [Pg.457]    [Pg.279]    [Pg.163]    [Pg.23]    [Pg.226]    [Pg.227]    [Pg.227]    [Pg.68]    [Pg.224]    [Pg.225]    [Pg.1368]    [Pg.197]    [Pg.192]    [Pg.305]    [Pg.14]    [Pg.132]    [Pg.144]    [Pg.145]    [Pg.137]    [Pg.164]    [Pg.1368]   
See also in sourсe #XX -- [ Pg.163 ]




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Enzymatic hydrolysates tastes

HYDROLYSABLE

Hydrolysate

Hydrolyse

Hydrolysed

Hydrolyses

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