期刊
FOOD RESEARCH INTERNATIONAL
卷 42, 期 7, 页码 814-818出版社
ELSEVIER
DOI: 10.1016/j.foodres.2009.03.016
关键词
Sensory analysis; alpha-Cyclodextrin; Amino acid and protein hydrolysate; Taste modification; NMR
资金
- CNPq (Conselho Nacional de Desenvolvinnento Cientifico e Tecnologico)
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
- Fundacao Araucaria, UNIPAR (Universidade Paranaense)
- UEM (Universidade Estadual de Maring)
- ITAL (Instituto de Tecnologia de Alimentos)
- LNLS (Brazilian Synchrotron Light Laboratory) [RMN 5651/06]
- Cargill Food & Pharma Specialties North America, Novozymes
- Solae Company
The objective of this work was to characterize the formation of amino acid inclusion complexes with alpha-cyclodextrin (alpha-CD) and evaluate the influence of added alpha-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the inclusion complexes of phenylalanine, tryptophane, tyrosine, isoleucine, proline and histidine with alpha-CD were detected by nuclear magnetic resonance techniques (ROESY and DOSY) and the sensory characteristics of soy hydrolysates were judged by a panel of trained tasters. It was concluded that these amino acids form inclusion complexes with alpha-CD and the order of affinity for the alpha-CD cavity is phenylalanine approximate to tryptophane > proline > isoleucine approximate to tyrosine histidine. alpha-CD alters the bitter taste perception of the amino acids and reduces the bitter taste from hydrolyzed soy protein. These results indicate a potential use of alpha-CD for debittering protein hydrolysates in acidic beverages. (C) 2009 Elsevier Ltd. All rights reserved.
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