![]() ![]() W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym. W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. ![]() However, before the introducing of food to the market, sensory studies confirming (or not) taste of the product are required. Despite above discrepancies, our predictions concerning the release of peptides that may have influence on bitter taste of a hydrolysate, contribute to giving more insights on the taste of foods, especially if unwanted. It was also reflected by the ranking of enzymes acting in silico and in vitro. However, the results of in silico and in vitro hydrolysis were divergent. Hybrid analysis of bovine milk protein hydrolysates showed that all released peptides contained fragments with bitter taste and some of them were bitterness indicators, which could potentially decide about the taste of a whole sequence. However, before introducing a food product to the market, sensory studies are required to confirm (or not) its taste. Despite above discrepancies, our predictions concerning the release of peptides that may affect the bitter taste of a hydrolysate, contribute to bringing more insights into the taste of foods, especially if unwanted. The hybrid analysis of bovine milk protein hydrolysates showed that all released peptides contained fragments with bitter taste and some of them were bitterness indicators, which could potentially determine the taste of a whole sequence. The verification included the MPC hydrolysis and identification of peptides in MPC hydrolysates using RP-HPLC and RP-HPLC-MS/MS, respectively. ![]() Then, in silico results were verified in the in vitro experiments with the use of a bovine milk protein concentrate (MPC) as a substrate. Some of them were defined as peptide bitterness indicators. Potentially released peptides (called parent peptides) were analyzed for the presence of shorter peptide regions with bitter taste. Hydrolysis was simulated using the BIOPEP-UWM “Enzyme(s) action” tool. Firstly, selected sequences of bovine milk proteins were in silico hydrolyzed using bromelain, ficin, papain, and proteinase K. The aim of this study was to employ a hybrid approach combined with a fragmentomic idea of research used to analyze bovine milk protein hydrolysates as a source of peptides with a potential bitter taste. ![]()
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