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Updated: Aug 19, 2026

Sigma's Non-specific Protease Activity Assay - Casein as a Substrate
Published on: September 17, 2008
Production and sensory characterization of a bitter peptide from beta-casein
Tanoj K Singh1, Nikki D Young, Maryanne Drake
1Department of Food Science and Human Nutrition, 1302 West Pennsylvania Avenue, 205 Agricultural Bioprocess Laboratory, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
Abstract:
Peptide beta-casein fragment 193-209 (beta-CN f193-209) was isolated and purified for detailed sensory analysis in different matrices. The purity of the peptide was >98%. The mass of the peptide was 1882.51 Da, which coincided with the expected mass of beta-CN f193-209. N-Terminal analysis confirmed that the peptide started at residue 193 on the published sequence of beta-casein. Detection thresholds were 0.03, 0.06, and 0.63% (w/w) for water, milk, and cheese, respectively. Descriptive sensory analysis confirmed that the peptide exhibited a bitter taste, which increased with increasing concentrations, with minimal other flavors or tastes detected. The beta-CN f193-209 can contribute to bitterness in cheeses.
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