Identification of bitter peptides in whey protein hydrolysate

Xiaowei Liu, Deshou Jiang, Devin G. Peterson

Research output: Contribution to journalArticlepeer-review

36 Scopus citations

Abstract

Bitterness of whey protein hydrolysates (WPH) can negatively affect product quality and limit utilization in food and pharmaceutical applications. Four main bitter peptides were identified in a commercial WPH by means of sensory-guided fractionation techniques that included ultrafiltration and offline two-dimensional reverse phase chromatography. LC-TOF-MS/MS analysis revealed the amino acid sequences of the bitter peptides were YGLF, IPAVF, LLF, and YPFPGPIPN that originated from α-lactalbumin, β-lactoglobulin, serum albumin, and β-casein, respectively. Quantitative LC-MS/MS analysis reported the concentrations of YGLF, IPAVF, LLF, and YPFPGPIPN to be 0.66, 0.58, 1.33, and 2.64 g/kg powder, respectively. Taste recombination analysis of an aqueous model consisting of all four peptides was reported to explain 88% of the bitterness intensity of the 10% WPH solution.

Original languageEnglish (US)
Pages (from-to)5719-5725
Number of pages7
JournalJournal of agricultural and food chemistry
Volume62
Issue number25
DOIs
StatePublished - Jun 25 2014

Keywords

  • antihypertensive
  • bitter
  • peptides sequence
  • whey protein hydrolysates

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