Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools

• Published in: Food chemistry Vol. 367; p. 130747
• Main Authors: Cosson, Audrey, Oliveira Correia, Lydie, Descamps, Nicolas, Saint-Eve, Anne, Souchon, Isabelle
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.01.2022; Elsevier
• Subjects: Beany; Biochemistry, Molecular Biology; Bioinformatics; Bitter; Computer Science; Correlations; Life Sciences; Peptidomics; Pulse; Sensory; Structural Biology; Beany; Bitter; Peptidomics; Sensory; Correlations; Pulse
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130747

[Display omitted] •3,005 unique peptides identified in pea protein solutions.•45% of peptides came from seed storage proteins, mainly vicilins.•11 peptides displayed sequence homology with known antioxidants.•1,640 peptides were associated with high broth scores, perhaps reflecting umami.•14 peptides appeared to influence the perception of bitterness. Pea protein isolates are a source of high-quality plant proteins. However, from a sensory perspective, they are usually described as having strong beany and bitter notes, which arise from a complex mixture of volatiles, phytochemicals, and peptides. The aim of this study was to identify the main peptides in isolates and examine their correlations with sensory perceptions. Thus, 28 solutions containing different mixtures of pea protein fractions were assessed. Any peptides present were identified and characterized using ultra high-performance liquid chromatography-mass spectrometry. There were a total of 3,005 unique peptides representing various protein families; 1,640 and 275 peptides were correlated with broth and bitter attributes, respectively. In particular, 14 peptides with short sequences (<8 residues) were correlated with bitterness. These results show how key peptides in isolates may cause sensory perceptions.