The use of spray drying technology to reduce bitter taste of casein hydrolysate
Favaro-Trindade,C.S.; Santana,A.S.; Monterrey-Quintero,E.S.; Trindade,M.A.; Netto,F.M.
Food Hydrocolloids: 4, 336-340
2010
ISSN/ISBN: 0268-005X DOI: 10.1016/j.foodhyd.2009.10.012
Accession: 035943136
The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or to mask the casein hydrolysate bitter taste using spray drying and mixtures of gelatin and soy protein isolate (SPI) as carriers.
PDF emailed within 0-6 h: $19.90
Related References
Favarotrindade, C.S.; Santana, A.S.; Monterreyquintero, E.S.; Trindade, M.A.; Netto, F.M. 2010: The use of spray drying technology to reduce bitter taste of casein hydrolysate Food Hydrocolloids 24(4): 336-340Ma, J-Jiao; Mao, X-Ying; Wang, Q; Yang, S; Zhang, D; Chen, S-Wu; Li, Y-Hui 2014: Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 56(2): 296-302
Shu Yang, Xue-Ying Mao, Fei-Fei Li, Dan Zhang, Xiao-Jing Leng, Fa-Zheng Ren, Guo-Xin Teng 2012: The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate European Food Research and Technology 235(1): 91-97
Nakatani, M.; Nakata, T.; Kouge, K.; Okei, H. 1994: Studies on bitter peptides from casein hydrolyzate. XIV: Bitter taste of synthetic analogs of octapeptide, Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val, corresponding to the C-terminal portion of β-casein Bulletin of the Chemical Society of Japan 67(2): 438-444
Kanehisa, H.; Miyake, I.; Okai, H.; Aoyagi, H.; Izumiya, N. 1984: Studies of bitter peptides from casein hydrolyzate. X. Synthesis and bitter taste of H-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val-OH corresponding to C-terminal portion of beta -casein Bulletin of the Chemical Society of Japan 57(3): 819-822
Ortiz, S.E.M.; Mauri, A.; Monterreyquintero, E.S.; Trindade, M.A.; Santana, A.S.; Favarotrindade, C.S. 2009: Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate Lebensmittel - Wissenschaft + Technologie 42(5): 919-923
Shinoda, I; Tada, M; Okai, H; Fukui, S 1986: Studies of bitter peptides from casein hydrolyzate. Part XII. Bitter taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH corresponding to the partial sequence (positions 61-67) of bovine .BETA.-casein, and related peptides Agricultural and Biological Chemistry 50(5): 1247-1254
Shinoda, I; Okai, H; Fukui, S 1986: Studies of bitter peptides from casein hydrolyzate. Part XIII. Bitter taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH corresponding to the partial sequence (positions 82-88) of bovine .BETA.-casein, and related peptides Agricultural and Biological Chemistry 50(5): 1255-1260
Shinoda, I; Fushimi, A; Kato, H; Okai, H; Fukui, S 1985: Studies of bitter peptides from casein hydrolyzate. Part XI. Bitter taste of synthetic C-terminal tetradecapeptide of bovine .BETA.-casein, H-Pro196-Val-Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val209-OH, and its related peptides Agricultural and Biological Chemistry 49(9): 2587-2596
Miyake, I.; Kouge, K.; Kanehisa, H.; Okai, H. 1984: Studies of bitter peptides from casein hydrolyzate. IX. Syntheses and bitter taste of bitter peptide BPIa dimer, (Arg-Gly-Pro-Pro-Phe-Ile-Val)2, and Gly-Gly BPIa derivatives Bulletin of the Chemical Society of Japan 57(3): 815-818
Wasilewska, K.; Szekalska, M.; Ciosek-Skibinska, P.; Lenik, J.; Basa, A.; Jacyna, J.; Markuszewski, M.; Winnicka, K. 2019: Ethylcellulose in Organic Solution or Aqueous Dispersion Form in Designing Taste-Masked Microparticles by the Spray Drying Technique with a Model Bitter Drug: Rupatadine Fumarate Polymers 11(3)
Tallavajhala, S.N.; Schwarz, E.; Moeschl, G.A. 1996: Taste masking of pharmaceutical agents by polyol co-spray drying technology Pharmaceutical Research (New York) 13(9 Suppl): S196
Miyake, I.; Kouge, K.; Kanehisa, H.; Okai, H. 1984: Studies of bitter peptides from casein hydrolyzate. VIII. Bitter taste of cyclic analog of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) Bulletin of the Chemical Society of Japan 57(4): 1163-1164
Kanehisa, H. 1984: Studies of bitter peptides from casein hydrolyzate. VI. Syntheses and bitter taste of BPIc (Val-Tyr-Pro-Phe-Pro-Pro-Gly-Ile-Asn-His) and its analogs and fragments Bulletin of the Chemical Society of Japan 57(1): 97-102
Schalinatus, E.; Behnke, U. 1975: Bitter peptides from casein and cheese. III. Characterization of bitter peptides and the elimination of bitter taste Nahrung 19(5/6): 447-459
Matoba, T.; Nagayasu, C.; Hayashi, R.; Hata, T. 1969: Bitter peptides in tryptic hydrolysate of casein Agric. biol. Chem, 33: 11, 1662-63
Schalinatus, E.; Behnke, U. 1975: Studies on the bitter peptides from casein and cheese part 3 characterization of bitter peptides and studies on the elimination of bitter taste Nahrung 19(5-6): 447-460
Pastoriza, L.; Sampedro, G.; Lopez Benito, M. 1982: Bitter taste in the fish enzymatic hydrolysate Informes Tecnicos del Instituto de Investigaciones Pesqueras 93: 3019
Miyake, I.; Kouge, K.; Kanehisa, H.; Okai, H. 1983: Studies of bitter peptides from casein hydrolyzate. III. Bitter taste of synthetic analogs of BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) containing D-proline or glycine in place of L-proline Bulletin of the Chemical Society of Japan 56(6): 1678-1681
Belitz, H.-D.; Sparrer, D. 1971: Isolation of a bitter peptide from a chymotryptic casein hydrolysate Lebensmittel-Wissenschaft und -Technologie 4(4): 131-132