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Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions.

07:00 EST 18th December 2018 | BioPortfolio

Summary of "Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions."

The formation of bitter off-flavor is a long-existing issue during food protein hydrolysis. The aim of this study is to determine the mechanism of sodium chloride (NaCl) suppressing the bitterness of protein hydrolysates. In this study, the bitterness of egg white hydrolysate (EWH) and hen meat hydrolysate (HPH) was determined using an electronic tongue. The results showed that the bitterness intensity of quinine hydrochloride, EWH, and HPH was suppressed significantly by NaCl in a concentration-dependent manner (P < 0.05). The particle sizes, turbidity, zeta potentials, and surface hydrophobicity of EWH and HPH were also significantly decreased by NaCl at concentrations of 0.05, 0.1, 0.3, and 0.5 M (P < 0.05). These results indicated that adding NaCl at certain concentrations led to a salting-in effect, burying hydrophobic groups and decreasing the surface hydrophobicity of peptides, resulting in the decrease of bitterness. Using NaCl is an alternative, effective, and cheap strategy to suppress protein hydrolysate bitterness by decreasing hydrophobic interactions in food industry. PRACTICAL
APPLICATION:
NaCl can be used as an effective bitterness masker for food protein hydrolysates by decreasing hydrophobic interactions of peptides.

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Journal Details

This article was published in the following journal.

Name: Journal of food science
ISSN: 1750-3841
Pages:

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Medical and Biotech [MESH] Definitions

Bicarbonate transporters that move BICARBONATE IONS in exchange of CHLORIDE IONS or SODIUM IONS across membranes. They regulate acid-base HOMEOSTASIS, cell volume and intracellular pH. Members include CHLORIDE-BICARBONATE ANTIPORTERS (SLC4A1, 2, 3, and 9); SODIUM-COUPLED BICARBONATE TRANSPORTERS (SLC4A4 and 5, 7, 8 and 10); and a sodium borate cotransporter (SLC4A11 protein).

A subclass of symporters that specifically transport SODIUM CHLORIDE and POTASSIUM CHLORIDE across cellular membranes in a tightly coupled process.

Agents that inhibit SODIUM CHLORIDE SYMPORTERS. They act as DIURETICS. Excess use is associated with HYPOKALEMIA.

Sodium chloride used in foods.

Sodium or sodium compounds used in foods or as a food. The most frequently used compounds are sodium chloride or sodium glutamate.

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