The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides

Detalhes bibliográficos
Autor(a) principal: Linde, Giani Andrea; et al.
Data de Publicação: 2010
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/653
Resumo: This work fully demonstrated the formation of amino acids complexes with b-cyclodextrin (b-CD) by the method of nuclear magnetic resonance with the rotating frame Overhauser effect spectroscopy (ROESY) and diffusion ordered spectroscopy (DOSY) techniques. The tested amino acids display the following decreasing order of affinity for b-CD: tryptophane > tyrosine > phenylalanine > proline > histidine > isoleucine. The influence of complexation on taste perception was determined with a trained panel to qualify taste alterations of single amino acids and quantify the debittering of soy protein hydrolysate by b-CD complexation. The results showed that b-CD complexation is effective for modifying single amino acids taste perception and debittering soy protein hydrolysate. Bitterness sensation of the latter is reduced by 90% when 5% b-CD was added, thus b-CD is recommended as a prospective additive for masking bitter taste of new functional food products.
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spelling The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptidesSensory analysisB-CyclodextrinSoy hydrolysateDOSYThis work fully demonstrated the formation of amino acids complexes with b-cyclodextrin (b-CD) by the method of nuclear magnetic resonance with the rotating frame Overhauser effect spectroscopy (ROESY) and diffusion ordered spectroscopy (DOSY) techniques. The tested amino acids display the following decreasing order of affinity for b-CD: tryptophane > tyrosine > phenylalanine > proline > histidine > isoleucine. The influence of complexation on taste perception was determined with a trained panel to qualify taste alterations of single amino acids and quantify the debittering of soy protein hydrolysate by b-CD complexation. The results showed that b-CD complexation is effective for modifying single amino acids taste perception and debittering soy protein hydrolysate. Bitterness sensation of the latter is reduced by 90% when 5% b-CD was added, thus b-CD is recommended as a prospective additive for masking bitter taste of new functional food products.ElsevierLinde, Giani Andrea; et al.2023-03-07T20:10:38Z2023-03-07T20:10:38Z2010info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Research International, Toronto, v.43, n.1, p.187-192, 2010.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/653reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-03-07T20:10:39Zoai:http://repositorio.ital.sp.gov.br:123456789/653Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-03-07T20:10:39Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
title The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
spellingShingle The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
Linde, Giani Andrea; et al.
Sensory analysis
B-Cyclodextrin
Soy hydrolysate
DOSY
title_short The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
title_full The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
title_fullStr The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
title_full_unstemmed The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
title_sort The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides
author Linde, Giani Andrea; et al.
author_facet Linde, Giani Andrea; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Linde, Giani Andrea; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Sensory analysis
B-Cyclodextrin
Soy hydrolysate
DOSY
topic Sensory analysis
B-Cyclodextrin
Soy hydrolysate
DOSY
description This work fully demonstrated the formation of amino acids complexes with b-cyclodextrin (b-CD) by the method of nuclear magnetic resonance with the rotating frame Overhauser effect spectroscopy (ROESY) and diffusion ordered spectroscopy (DOSY) techniques. The tested amino acids display the following decreasing order of affinity for b-CD: tryptophane > tyrosine > phenylalanine > proline > histidine > isoleucine. The influence of complexation on taste perception was determined with a trained panel to qualify taste alterations of single amino acids and quantify the debittering of soy protein hydrolysate by b-CD complexation. The results showed that b-CD complexation is effective for modifying single amino acids taste perception and debittering soy protein hydrolysate. Bitterness sensation of the latter is reduced by 90% when 5% b-CD was added, thus b-CD is recommended as a prospective additive for masking bitter taste of new functional food products.
publishDate 2010
dc.date.none.fl_str_mv




2010
2023-03-07T20:10:38Z
2023-03-07T20:10:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food Research International, Toronto, v.43, n.1, p.187-192, 2010.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/653
identifier_str_mv
Food Research International, Toronto, v.43, n.1, p.187-192, 2010.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/653
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

Elsevier
publisher.none.fl_str_mv

Elsevier
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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