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Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue
| Content Provider | MDPI |
|---|---|
| Author | Kl, ára Pásztorné-Huszár Nath, Arijit Eren, Burak Atilla Zaukuu, John-Lewis Zinia Koris, András Szerdahelyi, Emőke Kovacs, Zoltan |
| Copyright Year | 2022 |
| Description | Bitterness is a considerable limiting factor for the application of bioactive peptides in the food industry. The objective of this study was to compare the level of bitterness of milk-protein-derived peptides using an electronic tongue (E-tongue). Liquid milk protein concentrate (LMPC) was prepared from ultra-heat-treated skimmed cow’s milk. It was initially hydrolyzed with different concentrations of trypsin, namely, 0.008 $g·L^{−1}$, 0.016 $g·L^{−1}$ and 0.032 $g·L^{−1}$. In a later exercise, tryptic-hydrolyzed LMPC (LMPC-T) was further hydrolyzed using Lactobacillus bulgaricus and Streptococcus thermophilus. The effect of glucose in microbial hydrolysis was studied. The bitterness of peptides was evaluated with respect to quinine, a standard bittering agent. The level of bitterness of the peptides after microbial hydrolysis of LMPC-T (LMPC-T-F and $LMPC-T-F_{G}$) was evaluated using a potentiometric E-tongue equipped with a sensor array that had seven chemically modified field-effect transistor sensors. The results of the measurements were evaluated using principal component analysis (PCA), and subsequently, a classification of the models was built using the linear discriminant analysis (LDA) method. The bitterness of peptides in LMPC-T-F and $LMPC-T-F_{G}$ was increased with the increase in the concentration of trypsin. The bitterness of peptides was reduced in $LMPC-T-F_{G}$ compared with LMPC-T-F. The potential application of the E-tongue using a standard model solution with quinine was shown to follow the bitterness of peptides. |
| Starting Page | 215 |
| e-ISSN | 22279040 |
| DOI | 10.3390/chemosensors10060215 |
| Journal | Chemosensors |
| Issue Number | 6 |
| Volume Number | 10 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2022-06-07 |
| Access Restriction | Open |
| Subject Keyword | Chemosensors Milk-protein-derived Peptides Enzymatic Hydrolysis Microbial Hydrolysis Bitterness Electronic Tongue Correlative Analysis of Bitterness |
| Content Type | Text |
| Resource Type | Article |
