Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates.
J Agric Food Chem
; 71(19): 7477-7484, 2023 May 17.
Article
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| MEDLINE
| ID: mdl-37141411
ABSTRACT
The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds contributing to the bitter perception of pea protein isolates were investigated. Off-line multi-dimensional sensory-guided preparative liquid chromatography fractionation of a 10% aqueous PPI solution revealed one main bitter compound that was identified by Fourier transform ion cyclotron resonance mass spectrometry and de novo tandem mass spectrometry (MS/MS) sequencing as the 37 amino acid peptide PA1b from pea albumin and further confirmed by synthesis. Quantitative MS/MS analysis reported that the concentration of the bitter peptide was 129.3 mg/L, which was above the determined bitter sensory threshold value of 3.8 mg/L and in agreement with the perceived bitter taste of the sample.
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Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Gusto
/
Proteínas de Guisantes
Tipo de estudio:
Diagnostic_studies
Idioma:
En
Año:
2023
Tipo del documento:
Article