Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review,International Journal of Food Science & Technology

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Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2018-11-25 , DOI: 10.1111/ijfs.14037
Yu Fu ₁ , Jingru Chen _{1,

2} , Kathrine H. Bak ₁ , René Lametsch ₁

Affiliation

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.

中文翻译：

动物副产品中蛋白质水解物的价值评估：关于苦味和去苦味方法的观点：综述

动物副产品向高附加值食品成分的转化是屠宰行业的主要趋势之一。动物副产物的酶促水解可产生蛋白质水解产物，这为有效利用提供了机会。然而，蛋白质水解产物的苦味是各种应用的主要不良方面。在这篇综述中，简要回顾了有关动物副产品蛋白质水解物的当前知识。总结了苦肽和苦味受体的结构特征。此外，突出了使蛋白质水解产物脱苦的潜在方法，包括外肽酶处理，美拉德反应，普拉斯坦反应和包封。此外，还讨论了当前的脱苦战略和挑战。

更新日期：2018-11-25

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