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Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-f...

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Autores principales: Daher, Dahlia, Deracinois, Barbara, Baniel, Alain, Wattez, Elodie, Dantin, Justine, Froidevaux, Renato, Chollet, Sylvie, Flahaut, Christophe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598618/
https://www.ncbi.nlm.nih.gov/pubmed/32987808
http://dx.doi.org/10.3390/foods9101354
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author Daher, Dahlia
Deracinois, Barbara
Baniel, Alain
Wattez, Elodie
Dantin, Justine
Froidevaux, Renato
Chollet, Sylvie
Flahaut, Christophe
author_facet Daher, Dahlia
Deracinois, Barbara
Baniel, Alain
Wattez, Elodie
Dantin, Justine
Froidevaux, Renato
Chollet, Sylvie
Flahaut, Christophe
author_sort Daher, Dahlia
collection PubMed
description Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it.
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spelling pubmed-75986182020-10-31 Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins Daher, Dahlia Deracinois, Barbara Baniel, Alain Wattez, Elodie Dantin, Justine Froidevaux, Renato Chollet, Sylvie Flahaut, Christophe Foods Article Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it. MDPI 2020-09-24 /pmc/articles/PMC7598618/ /pubmed/32987808 http://dx.doi.org/10.3390/foods9101354 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Daher, Dahlia
Deracinois, Barbara
Baniel, Alain
Wattez, Elodie
Dantin, Justine
Froidevaux, Renato
Chollet, Sylvie
Flahaut, Christophe
Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
title Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
title_full Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
title_fullStr Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
title_full_unstemmed Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
title_short Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
title_sort principal component analysis from mass spectrometry data combined to a sensory evaluation as a suitable method for assessing bitterness of enzymatic hydrolysates produced from micellar casein proteins
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598618/
https://www.ncbi.nlm.nih.gov/pubmed/32987808
http://dx.doi.org/10.3390/foods9101354
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