Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms
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| Titel: | Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms |
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| Autoren: | Andrea Spaccasassi, Christoph Walser, Anni Nisov, Nesli Sozer, Oliver Frank, Corinna Dawid, Thomas F. Hofmann |
| Quelle: | J Agric Food Chem |
| Verlagsinformationen: | American Chemical Society (ACS), 2025. |
| Publikationsjahr: | 2025 |
| Schlagwörter: | Male, Adult, beta-Glucosidase, Brassica rapa/chemistry, Laccase, Brassica rapa, bitter taste, plant-based protein, rapeseed/canola, metabolomics, ddc, sensory analysis, Flavoring Agents, Flavoring Agents/chemistry, Taste, enzymatic treatment, Laccase/metabolism, Biocatalysis, Humans, Metabolomics, Female, Article, Chemistry andBiology of Aroma and Taste, bittertaste, beta-Glucosidase/metabolism, Plant Proteins/metabolism, Plant Proteins |
| Beschreibung: | Rapeseed products, such as protein concentrates, hold promise for addressing global protein demands, but their application in food products is limited by their bitter and astringent taste. This study investigates the use of β-glucosidase (BG) and laccase (LAC) enzymatic treatment, individually and combined, to enhance the flavor of rapeseed protein concentrate (RPC). Untargeted metabolomics and sensory analysis reveal that LAC reduces the bitter compound kaempferol 3-O-(2‴-O-sinapoyl-β-D-sophoroside) (K3OSS) as well as a general reduction in other phenolic compounds, which correlates with a significant decrease in bitterness and astringency. In contrast, BG treatment elevates the levels of K3OSS and is accompanied by increased bitterness due to the conversion of precursor compounds to K3OSS. In addition, the synergistic use of both enzymes significantly reduces the concentration of K3OSS, resulting in a lower perception of bitterness. The LC-MS analysis of pure reference compounds treated with LAC and BG confirms that BG-mediated treatment facilitates the breakdown of larger kaempferol glycosides into K3OSS, while LAC treatment promotes polyphenol polymerization. Consequently, LAC treatment seems to be an effective strategy to improve the sensory quality of RPC and make it more suitable for human consumption. |
| Publikationsart: | Article Other literature type |
| Dateibeschreibung: | application/pdf |
| Sprache: | English |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.4c10442 |
| Zugangs-URL: | https://pubmed.ncbi.nlm.nih.gov/39893689 https://mediatum.ub.tum.de/1774161 |
| Rights: | CC BY URL: http://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (http://creativecommons.org/licenses/by/4.0/). |
| Dokumentencode: | edsair.doi.dedup.....1d98cbbacea2a821e61a0a00663a7c7f |
| Datenbank: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstract: | Rapeseed products, such as protein concentrates, hold promise for addressing global protein demands, but their application in food products is limited by their bitter and astringent taste. This study investigates the use of β-glucosidase (BG) and laccase (LAC) enzymatic treatment, individually and combined, to enhance the flavor of rapeseed protein concentrate (RPC). Untargeted metabolomics and sensory analysis reveal that LAC reduces the bitter compound kaempferol 3-O-(2‴-O-sinapoyl-β-D-sophoroside) (K3OSS) as well as a general reduction in other phenolic compounds, which correlates with a significant decrease in bitterness and astringency. In contrast, BG treatment elevates the levels of K3OSS and is accompanied by increased bitterness due to the conversion of precursor compounds to K3OSS. In addition, the synergistic use of both enzymes significantly reduces the concentration of K3OSS, resulting in a lower perception of bitterness. The LC-MS analysis of pure reference compounds treated with LAC and BG confirms that BG-mediated treatment facilitates the breakdown of larger kaempferol glycosides into K3OSS, while LAC treatment promotes polyphenol polymerization. Consequently, LAC treatment seems to be an effective strategy to improve the sensory quality of RPC and make it more suitable for human consumption. |
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| ISSN: | 15205118 00218561 |
| DOI: | 10.1021/acs.jafc.4c10442 |