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Comprehensive reviews in food science and food safety
11, 2022;21 (6): 5153-5170.

Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates.

Boye Liu, Nana Li, Fusheng Chen, Jingsi Zhang, Xiaorui Sun, Lei Xu, Fang Fang
Author Information
  1. Boye Liu: College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China. ORCID
  2. Nana Li: College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China. ORCID
  3. Fusheng Chen: College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China. ORCID
  4. Jingsi Zhang: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu Province, 210014, People's Republic of China. ORCID
  5. Xiaorui Sun: College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China. ORCID
  6. Lei Xu: Nestlé Product Technology Center, Nestlé Health Science, Bridgewater, NJ, 08807, USA.
  7. Fang Fang: Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA. ORCID
PMID: 36287032 DOI: 10.1111/1541-4337.13050

Abstract

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that have potential benefits for human health. However, the bitter-tasting hydrophobic peptides in protein hydrolysates negatively affect the sensory quality of resulting products and limit their utilization in food and pharmaceutical industries. The approaches to reduce, mask, and remove bitter taste from protein hydrolysates have been extensively reported. This review paper focuses on the advances in the knowledge regarding the structure-bitterness relationship of peptides, the release mechanism of bitter peptides, and the debittering methods for protein hydrolysates. Bitter tastes generating with enzymatic hydrolysis of protein is influenced by the type, concentration, and bitter taste threshold of bitterness peptides. A "bell-shaped curve" is used to describe the relationship between the bitterness intensity of the hydrolysates and the degree of hydrolysis. The bitter receptor perceives bitter potencies of bitter peptides by the hydrophobicity recognition zone. The intensity of bitterness is influenced by hydrophobic and electronic properties of amino acids and the critical spatial structure of peptides. Compared to physicochemical debittering (i.e., selective separation, masking of bitter taste, encapsulation, Maillard reaction, and encapsulation) and other biological debittering (i.e., enzymatic hydrolysis, enzymatic deamidation, plastein reaction), enzymatic hydrolysis is a promising debittering approach as it combines protein hydrolyzation and debittering into a one-step process, but more work should be done to advance the knowledge on debittering mechanism of enzymatic hydrolysis and screening of suitable proteases. Further study can focus on combining physicochemical and biological approaches to achieve high debittering efficiency and produce high-quality products.

Keywords

bitter peptides bitter taste debittering technology protein hydrolysates

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MeSH Term

Humans
Protein Hydrolysates
Taste
Peptides
Maillard Reaction
Technology

Chemicals

Protein Hydrolysates
Peptides
Review Journal Article Research Support, Non-U.S. Gov't

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