Bitterness of whey protein hydrolysates (WPH) can negatively impact product quality and limit utilization in food and pharmaceutical applications. Four main bitter peptides of a commercial WPH were identified by means of sensory-guided fractionation techniques that included ultrafiltration and offline two-dimensional reverse phase chromatography. LC-TOF-MS/MS analysis revealed the amino acid sequences of the bitter peptides were YGLF, IPAVF, LLF and YPFPGPIPN that originated from a-lactalbumin, �-lactoglobulin, serum albumin, and �-casein respectively. Quantification LC/MS/MS analysis reported the concentrations of YGLF, IPAVF, LLF and YPFPGPIPN to be 6.64, 5.8, 13.3 and 26.4 g/kg powder, respectively. Taste recombination analysis of an aqueous model at equivalent peptide concentration as a 10% WPH solution was further reported to be very similar in bitterness intensity.

Identification of bitter peptides in whey protein hydrolysate

246th National Meeting (2013)

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