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Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review
Author(s) -
Fu Yu,
Chen Jingru,
Bak Kathrine H.,
Lametsch René
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14037
Subject(s) - hydrolysate , exopeptidase , chemistry , bitter taste , maillard reaction , food science , valorisation , taste , hydrolysis , microbiology and biotechnology , biochemistry , biology , peptide , engineering , waste management
Summary 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.