Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study.

Taste Computer Simulation Pisum sativum / chemistry Pea Proteins / chemistry Protein Hydrolysates / chemistry Models, Molecular Protein Structure, Tertiary
Kokumi Molecular docking Pea (Pisum sativum L.) protein hydrolysate Taste-enhancing γ-Glutamyl tripeptides

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Jan 2024
Historique:
received: 05 06 2023
revised: 13 07 2023
accepted: 23 07 2023
medline: 7 9 2023
pubmed: 7 8 2023
entrez: 6 8 2023
Statut: ppublish

Résumé

Pea (Pisum sativum L.) protein hydrolysate (PPH) has a bitter taste, which has limited its use in food industry. γ-Glutamylation is used to debitter PPH. Results showed that the bitterness of PPH was decreased significantly due to the formation of γ-glutamyl peptides, including 16 γ-[Glu]

Identifiants

DOI: 10.1016/j.foodchem.2023.136988 PMID: 37544154
pubmed: 37544154
pii: S0308-8146(23)01606-0
doi: 10.1016/j.foodchem.2023.136988
pii:
doi:

Substances chimiques

Pea Proteins 0
Protein Hydrolysates 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136988

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Juan Yang (J)

College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.

Siqi Guo (S)

College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Xiaofang Zeng (X)

College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Weidong Bai (W)

College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: whitebai2001@163.com.

Baoguo Sun (B)

Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.

Yuyu Zhang (Y)

Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Synthesis of taste active γ-glutamyl peptides...
questionsmedicales.fr › Sciences de l'information › Méthodologies informatiques › Simulation numérique › Synthesis of taste active γ-glutamyl peptides...
questionsmedicales.fr › Aliments et boissons › Aliments › Protéines alimentaires › Protéines de légume › Protéines de pois › Synthesis of taste active γ-glutamyl peptides...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Hydrolysats de protéines › Synthesis of taste active γ-glutamyl peptides...
questionsmedicales.fr › Techniques d'investigation › Modèles théoriques › Modèles moléculaires › Synthesis of taste active γ-glutamyl peptides...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Conformation moléculaire › Conformation des protéines › Structure tertiaire des protéines › Synthesis of taste active γ-glutamyl peptides...