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

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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.

Original languageEnglish
JournalInternational Journal of Food Science and Technology
Issue number4
Pages (from-to)978-986
Publication statusPublished - 2019

    Research areas

  • Animal by-products, bitter peptides, debittering methods, encapsulation, exopeptidase, Maillard reaction, plastein reaction, protein hydrolysates

ID: 210056604