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

[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 peptide...