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