Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-12-07 00:00:00 , DOI: 10.1021/acs.jafc.8b06260
Christoph Hald ₁ , Corinna Dawid ₁ , Ralf Tressel ₂ , Thomas Hofmann _{1,

3,

4}

Affiliation

By means of activity-guided fractionation using taste dilution analysis, liquid chromatography–tandem mass spectrometry (LC–MS/MS), liquid chromatography–time-of-flight mass spectrometry, one-/two-dimensional nuclear magnetic resonance spectroscopy, LC–MS/MS quantitation, dose-over-threshold considerations, and sensory spiking experiments, kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), exhibiting a bitter taste above the low threshold concentration of 3.4 μmol/L, was found for the first time as the key molecule contributing to the unpleasant bitter taste of rapeseed (canola) protein isolates. This finding opens new avenues for a biorefinery approach targeting an off-taste removal.

中文翻译：

山奈酚3- ø - （2''' - ö -Sinapoyl-β-sophoroside）使低芥酸菜子/菜籽分离蛋白的不希望的苦味

通过口味稀释分析，液相色谱-串联质谱（LC-MS / MS），液相色谱-飞行时间质谱，一维/二维核磁共振波谱，LC- MS / MS定量，阈值以上剂量注意事项和加标感官实验，山奈酚3- O-（2 ‴ -O-芥子酰基-β-槐糖苷），在低于3.4μmol/ L的低阈值浓度时表现出苦味，首次发现这种化合物是导致菜籽（canola）蛋白分离物令人不快的苦味的关键分子。这一发现为针对脱味的生物精炼方法开辟了新途径。

更新日期：2018-12-07

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11