Peptide Bitterness Masking Through Controlled Maillard Conjugation
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Solution Overview
Problem
Existing methods for reducing the bitterness of peptides in food and pharmaceutical products are inefficient, often requiring large excesses of masking agents like alpha-cyclodextrin or acetylation, which can alter peptide activity and require additional regulatory registration, and the Maillard reaction during food preparation is not controllable for peptide conjugation.
Innovation Solution
Conjugating peptides with reducing sugars like glucose, fructose, and maltose through a controlled Maillard reaction with a degree of conjugation of at least 10% to mask bitterness without altering peptide activity, using a process that can be controlled by pH, temperature, and reaction time to prevent brown color development.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If alpha-cyclodextrin is used to mask bitter taste, then bitterness is reduced, but large excess is needed and the effect is very limited
Solution Approach 1:
The patent uses starch as an intermediary substance that peptides can incorporate into. The starch structure acts as a mediator that traps peptides, making them unavailable to bitter receptors. This resolves the contradiction by providing effective bitterness masking with reasonable amounts of masking agent, unlike alpha-cyclodextrin which requires large excess.
Solution Approach 2:
The patent utilizes the porous structure of starch to incorporate and trap peptides within its matrix. The porous nature of starch allows peptides to enter and be sequestered, effectively reducing bitterness without requiring excessive masking agent quantities.
2Object-affected harmful factors
If peptides are heated to 100°C overnight to enter starch core, then bitterness is reduced, but the method is not easily scalable
Solution Approach 1:
The patent modifies the processing parameters by using milder heating conditions (below 100°C) and shorter times compared to conventional methods. This allows the starch-peptide incorporation to occur under more scalable and industrially feasible conditions while still achieving effective bitterness reduction.
Solution Approach 2:
The patent performs preliminary treatment of starch to enhance its ability to incorporate peptides under milder conditions. By preparing the starch structure in advance, the method enables effective bitterness masking without requiring extreme heating conditions that would be difficult to scale.
3Object-affected harmful factors
If acetylation is used to reduce bitter taste, then bitterness is reduced, but it results in a new ingredient requiring separate regulatory registration
Solution Approach 1:
The patent uses starch, a common and readily accepted food ingredient, as the masking agent instead of creating a modified peptide product through acetylation. This approach allows the use of a well-established ingredient with existing regulatory approval, avoiding the need for separate regulatory registration of new ingredients.
4Object-affected harmful factors
If masking methods are applied, then bitterness is reduced, but the activity of masked peptides is changed or lost
Solution Approach 1:
The patent embeds peptides within the starch structure, creating a nested configuration where peptides are trapped inside the starch matrix. This nesting protects peptides from degradation while allowing controlled release, thereby maintaining their bioactivity and functional properties even during the bitterness masking process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively reduces bitterness by at least 40% while maintaining peptide activity, without the need for additional regulatory registration, and produces a colorless and flavorless conjugate suitable for various food and pharmaceutical applications.
Implementation Method 1
The Maillard reaction is initiated by a condensation of amino groups on peptides with carbonyl groups on reducing sugars, resulting in Schiff base formation and rearrangement to Amadori and Heyns products
Data Source
AI summary
Disclosed is a) a conjugated peptide being conjugated with at least one reducing sugar and a degree of conjugation of at least 10 percent, preferably being in solid form such as powders; b) a method for preparing non-bitter conjugated protein hydrolysates comprising hydrolyzing a protein by at least one enzyme, mixing the resulting protein hydrolysate and at least one reducing sugar, heating the mixture to perform a Maillard reaction and drying the composition; c) a method for masking the bitter taste of a peptide comprising mixing a peptide and a reducing sugar, heating the mixture to perform a Maillard reaction and drying to obtain a powder; and d) the use of a conjugated peptide for food products, dietary supplements, pharmaceutical products and animal feed products.