title: Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
abstract: BACKGROUND
  Bitter taste is the main limiting factor for various applications of protein hydrolysates. Frequently used physicochemical methods for debittering protein hydrolysates come with some undesired side effects. Deamidation-induced modification would be a very promising technique to improve the flavor of wheat gluten hydrolysates (WGHs). This study was designed to determine the effect of deamidation with certain enzymes or acid treatment on the chemical composition, bitterness and umami properties of WGHs. The difference between umami peptide and free glutamic acid on the suppression of bitterness is emphatically discussed. The optimal scheme is proposed based on the flavor of WGHs and the yield of peptides.
  
  
  RESULTS
  The generation of umami substances suppressed bitter signal transduction. When the content of umami substances was relatively high, the umami-enhancing properties of umami peptides were obviously effective. The intensity of umami taste was high enough to further suppress bitter taste in the course of neurocognitive functioning.
  
  
  CONCLUSIONS
  When WGHs were treated with Glutaminase for 180 min, the umami taste score increased from 1.62 to 4.27 and the bitter taste score decreased from 1.33 to 0.65. © 2016 Society of Chemical Industry.
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Bo-Ye
authors.initials: BY
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Ke-Xue
authors.initials: KX
authors.lastname: Zhu
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Xiao-Na
authors.initials: XN
authors.lastname: Guo
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Hui-Ming
authors.initials: HM
authors.lastname: Zhou
mesh_terms: D062609:Electronic Nose; D005421:Flavoring Agents / Q000737:chemistry*; D018698:Glutamic Acid / Q000032:analysis; D005983:Glutens / Q000737:chemistry*; D006801:Humans; D011492:Protein Hydrolysates / Q000737:chemistry; D013649:Taste; D014908:Triticum / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents; D011492:Protein Hydrolysates; D018698:Glutamic Acid; D005983:Glutens
keywords: bitter taste; deamidation; electronic tongue; umami taste; wheat gluten