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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Interaction of peptides obtained from the enzymatic hydrolysis of soybean meal with cyclodextrins: an evaluation of bitterness reduction

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Author(s):
Monge Neto, Andre Alvares ; Stroher, Raquel ; Assenha, Heloisa B. R. ; Scagion, Vanessa P. ; Correa, Daniel S. ; Zanin, Gisella Maria
Total Authors: 6
Document type: Journal article
Source: Journal of Inclusion Phenomena and Macrocyclic Chemistry; v. 89, n. 1-2, p. 59-69, OCT 2017.
Web of Science Citations: 1
Abstract

Enzymatic hydrolysis improves the functional and nutritional characteristics of soybean meal proteins. However, the presence of hydrophobic peptides can cause an intense bitterness to the hydrolysate, which is deleterious in terms of final product taste. In this paper we evaluate the interaction of peptides employed for the enzymatic hydrolysis of soybean meal with alpha-, beta- and gamma-cyclodextrins, aiming to reduce the bitter taste. Each cyclodextrin was added in mass fractions of 1.5, 2.0 and 2.5% in a hydrolysate of soybean meal prepared with enzyme Alcalase(A (R)) 2.4 L at 1% concentration (protein/protein). In order to identify possible interactions between the components, several instrumental techniques were employed. NMR H-1 spectra evidenced strong interactivities between the peptides' aromatic and aliphatic regions and the cyclodextrins' internal cavities. Analysis by an electronic tongue system showed that the addition of alpha- and beta-cyclodextrins to the hydrolysate, at concentrations 1.5 and 2.0% (w/w), respectively, induced the greatest difference with regard to control hydrolysate. The difference was also sensory perceptible to untrained tasters in a bitterness ranking test, and reveal that the treatment was efficient in reducing bitterness compared to the control samples, indicating this method as a suitable approach for masking bitterness in soybean hydrolysates. (AU)

FAPESP's process: 14/16789-5 - Hybrid nanostructured materials based on conjugated polymers and metallic nanoparticles for sensor applications
Grantee:Daniel Souza Corrêa
Support type: Regular Research Grants