Reducing the bitterness of angiotensin-I-converting enzyme (ACE) inhibitory peptides from soybean protein by NADES-driven Maillard reaction

Xueying Song; Zhenqiu Xu; Huaxing Sun; Chenchen Cao; Shuaiqi Chang; Guowan Su; Jianan Zhang

doi:10.1016/j.foodchem.2024.142438

Reducing the bitterness of angiotensin-I-converting enzyme (ACE) inhibitory peptides from soybean protein by NADES-driven Maillard reaction

Food Chem. 2024 Dec 15:468:142438. doi: 10.1016/j.foodchem.2024.142438. Online ahead of print.

Authors

Xueying Song¹, Zhenqiu Xu¹, Huaxing Sun¹, Chenchen Cao¹, Shuaiqi Chang¹, Guowan Su², Jianan Zhang³

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China. Electronic address: fegwsu@scut.edu.cn.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China. Electronic address: fez.jianan@foxmail.com.

PMID: 39708506
DOI: 10.1016/j.foodchem.2024.142438

Abstract

Soybean peptide (SP) exhibits significant angiotensin-I-converting enzyme inhibitory (ACEI) activity, however, its strong bitterness restricts its use in food industry. This study aimed to reduce the bitterness of SP by natural deep eutectic solvent (NADES)-driven Maillard reaction (MR). Results showed that both the mixtures of Glucose-NADES and the Glucose-Xylose-NADES formed the hydrogen bonds and shown good thermal stability analyzed by using Fourier transform infrared (FTIR), Differential scanning calorimetry (DSC) and Thermogravimetric analysis (TGA). Compared with Glucose-NADES, Glucose-Xylose-NADES exhibited higher reaction activity, while lower ACEI-activity and higher bitterness were observed in its Maillard reaction products (MRPs). It also indicated that NADES's excellent ability to increase umami free amino acid (FAAs) and reduce bitter FAAs during MR, were key factors in reducing bitterness. Some amino acids (Glu, Asp, Leu and Ala) were considered to have a higher contribution to change the bitterness of MRPs. This study is expected to provide a theoretical basis for preparing functional peptides with high activity and good taste.

Keywords: Angiotensin-I-converting enzyme; Bitterness; Maillard reaction; Natural deep eutectic solvent; Soy peptide.