title: Identification of bitter peptides in whey protein hydrolysate.
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.
authors.affiliation: Department of Food Science and Nutrition, 145 FScN Building, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States.
authors.forename: Xiaowei
authors.initials: X
authors.lastname: Liu
authors.forename: Deshou
authors.initials: D
authors.lastname: Jiang
authors.forename: Devin G
authors.initials: DG
authors.lastname: Peterson
mesh_terms: D000328:Adult; D000595:Amino Acid Sequence; D005260:Female; D005421:Flavoring Agents / Q000737:chemistry*; D006801:Humans; D008297:Male; D013058:Mass Spectrometry; D008875:Middle Aged; D008894:Milk Proteins / Q000737:chemistry*; D008969:Molecular Sequence Data; D010449:Peptide Mapping; D010455:Peptides / Q000737:chemistry*; D011492:Protein Hydrolysates / Q000737:chemistry*; D013649:Taste; D000067816:Whey Proteins; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D008894:Milk Proteins; D010455:Peptides; D011492:Protein Hydrolysates; D000067816:Whey Proteins