Production and sensory characterization of a bitter peptide from beta-casein.
Peptide beta-casein fragment 193-209 (beta-CN f193-209) was isolated and purified for detailed sensory analysis in different matrices. The purity of the peptide was >98%. The mass of the peptide was 1882.51 Da, which coincided with the expected mass of beta-CN f193-209. N-Terminal analysis confirmed that the peptide started at residue 193 on the published sequence of beta-casein. Detection thresholds were 0.03, 0.06, and 0.63% (w/w) for water, milk, and cheese, respectively. Descriptive sensory analysis confirmed that the peptide exhibited a bitter taste, which increased with increasing concentrations, with minimal other flavors or tastes detected. The beta-CN f193-209 can contribute to bitterness in cheeses.
Singh
Tanoj K
TK
Department of Food Science and Human Nutrition, 1302 West Pennsylvania Avenue, 205 Agricultural Bioprocess Laboratory, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
Young
Nikki D
ND
Drake
Maryanne
M
Cadwallader
Keith R
KR
D000818:Animals; D002364:Caseins / Q000737:chemistry*; D002611:Cheese / Q000032:analysis; D012085:Chymosin / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D008892:Milk / Q000737:chemistry; D010446:Peptide Fragments / Q000737:chemistry* / Q000302:isolation & purification*; D013649:Taste; D014867:Water / Q000032:analysis
D002364:Caseins; D010446:Peptide Fragments; D014867:Water; D012085:Chymosin