Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review |
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| Authors: | Yu Fu Jingru Chen Kathrine H Bak René Lametsch |
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| Affiliation: | 1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958 Denmark;2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958 Denmark
College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China |
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| 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. |
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| Keywords: | Animal by-products bitter peptides debittering methods encapsulation exopeptidase Maillard reaction plastein reaction protein hydrolysates |
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