Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

Research output: Contribution to journalReviewpeer-review

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Valorisation of protein hydrolysates from animal by-products : perspectives on bitter taste and debittering methods: a review. / Fu, Yu; Chen, Jingru; Bak, Kathrine H.; Lametsch, Rene.

In: International Journal of Food Science and Technology, Vol. 54, No. 4, 2019, p. 978-986.

Research output: Contribution to journalReviewpeer-review

Harvard

Fu, Y, Chen, J, Bak, KH & Lametsch, R 2019, 'Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review', International Journal of Food Science and Technology, vol. 54, no. 4, pp. 978-986. https://doi.org/10.1111/ijfs.14037

APA

Fu, Y., Chen, J., Bak, K. H., & Lametsch, R. (2019). Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review. International Journal of Food Science and Technology, 54(4), 978-986. https://doi.org/10.1111/ijfs.14037

Vancouver

Fu Y, Chen J, Bak KH, Lametsch R. Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review. International Journal of Food Science and Technology. 2019;54(4):978-986. https://doi.org/10.1111/ijfs.14037

Author

Fu, Yu ; Chen, Jingru ; Bak, Kathrine H. ; Lametsch, Rene. / Valorisation of protein hydrolysates from animal by-products : perspectives on bitter taste and debittering methods: a review. In: International Journal of Food Science and Technology. 2019 ; Vol. 54, No. 4. pp. 978-986.

Bibtex

@article{64b1ac8146ad4d938c323c1045165b61,
title = "Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review",
abstract = "Conversion of animal by-products to high value-added food ingredients is one of the top trends in the slaughter industry. Enzymatic hydrolysis of animal by-products can generate protein hydrolysates, which provides an opportunity for effective utilisation. However, bitterness of protein hydrolysate is a major undesirable aspect for various applications. In this review, the current knowledge on protein hydrolysates from animal by-products is briefly reviewed. The structural features of bitter peptides and bitter taste receptors are summarised. Moreover, the potential approaches for debittering protein hydrolysates are highlighted, including exopeptidase treatment, Maillard reaction, plastein reaction and encapsulation. In addition, the current debittering strategies and challenges are also discussed. This article presents some opportunities to utilise protein hydrolysates from animal by-products and their debittering methods.",
keywords = "Animal by-products, bitter peptides, debittering methods, encapsulation, exopeptidase, Maillard reaction, plastein reaction, protein hydrolysates",
author = "Yu Fu and Jingru Chen and Bak, {Kathrine H.} and Rene Lametsch",
year = "2019",
doi = "10.1111/ijfs.14037",
language = "English",
volume = "54",
pages = "978--986",
journal = "International Journal of Food Science and Technology",
issn = "1365-2621",
publisher = "Wiley-Blackwell",
number = "4",

}

RIS

TY - JOUR

T1 - Valorisation of protein hydrolysates from animal by-products

T2 - perspectives on bitter taste and debittering methods: a review

AU - Fu, Yu

AU - Chen, Jingru

AU - Bak, Kathrine H.

AU - Lametsch, Rene

PY - 2019

Y1 - 2019

N2 - Conversion of animal by-products to high value-added food ingredients is one of the top trends in the slaughter industry. Enzymatic hydrolysis of animal by-products can generate protein hydrolysates, which provides an opportunity for effective utilisation. However, bitterness of protein hydrolysate is a major undesirable aspect for various applications. In this review, the current knowledge on protein hydrolysates from animal by-products is briefly reviewed. The structural features of bitter peptides and bitter taste receptors are summarised. Moreover, the potential approaches for debittering protein hydrolysates are highlighted, including exopeptidase treatment, Maillard reaction, plastein reaction and encapsulation. In addition, the current debittering strategies and challenges are also discussed. This article presents some opportunities to utilise protein hydrolysates from animal by-products and their debittering methods.

AB - Conversion of animal by-products to high value-added food ingredients is one of the top trends in the slaughter industry. Enzymatic hydrolysis of animal by-products can generate protein hydrolysates, which provides an opportunity for effective utilisation. However, bitterness of protein hydrolysate is a major undesirable aspect for various applications. In this review, the current knowledge on protein hydrolysates from animal by-products is briefly reviewed. The structural features of bitter peptides and bitter taste receptors are summarised. Moreover, the potential approaches for debittering protein hydrolysates are highlighted, including exopeptidase treatment, Maillard reaction, plastein reaction and encapsulation. In addition, the current debittering strategies and challenges are also discussed. This article presents some opportunities to utilise protein hydrolysates from animal by-products and their debittering methods.

KW - Animal by-products

KW - bitter peptides

KW - debittering methods

KW - encapsulation

KW - exopeptidase

KW - Maillard reaction

KW - plastein reaction

KW - protein hydrolysates

U2 - 10.1111/ijfs.14037

DO - 10.1111/ijfs.14037

M3 - Review

AN - SCOPUS:85057136783

VL - 54

SP - 978

EP - 986

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 1365-2621

IS - 4

ER -

ID: 210056604