Abstract
Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it.
Highlights
Advances in nutrition have brought to the market high quality industrial products composed of semi-elemental nutrients characterized by a remarkable digestive tolerance, a decrease in allergenicity, a reinforcement of bioavailability and bioactivity, and a good nutritional value
An unknown hydrolysate (CAMCH) of milk caseins was analyzed according to the same protocols and in the same conditions, except that the peptide identification by HPLC-mass spectra scans (MS)/MS and bioinformatics was performed first to evaluate in part the reliability of our approach
The development of protein hydrolysates, especially casein enzymatic hydrolysates, which display desired organoleptic, functional, physiological, and nutritional properties is a permanent challenge for the food industries due to the multiple parameters involved in their design, manufacture, and industrialization
Summary
Advances in nutrition have brought to the market high quality industrial products composed of semi-elemental nutrients characterized by a remarkable digestive tolerance, a decrease in allergenicity, a reinforcement of bioavailability and bioactivity, and a good nutritional value. Some of those products are based on protein hydrolysates. Foods 2020, 9, 1354 are frequently used in food formulations because of their high nutritional quality Following their enzymatic hydrolysis, caseins are used as dietary supplements to promote their assimilation, as well as in specialized diets for adults with digestive tract disorders [2].
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