Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement
Protein hydrolysis can yield a diversity of bioactive peptides, thus the functional foods containing protein hydrolysates can improve human health. However, the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste attributed to the bitter peptides generated dur...
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The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040223 |
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| author | Mengzhuo LI Xueyan DUAN Junjuan WANG Xiaoyan ZHAO Peiyou QIN |
| author_facet | Mengzhuo LI Xueyan DUAN Junjuan WANG Xiaoyan ZHAO Peiyou QIN |
| author_sort | Mengzhuo LI |
| collection | DOAJ |
| description | Protein hydrolysis can yield a diversity of bioactive peptides, thus the functional foods containing protein hydrolysates can improve human health. However, the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste attributed to the bitter peptides generated during the hydrolysis process. Without reducing the biological activity of protein hydrolysates, further enzymatic hydrolysis by employing aminopeptidase, carboxypeptidase, or other proteases can effectively attenuate their bitterness, which presents potential applications for developing peptide-based functional foods with low bitterness. Therefore, this paper presents a comprehensive review of the influencing factors of bitterness in protein hydrolysates, the identification of bitter peptides, and the applications of proteases in reducing bitter peptides and improving food flavor. In this review, the factors affecting the bitterness of protein hydrolysates are comprehensively analyzed, which include the composition of bitter peptides, the degree of protein hydrolysis, the types of proteases and the structure-activity relationship of peptides. Additionally, the applications of high performance liquid chromatography-mass spectrometry/mass spectrometry, bioinformatics model and electronic tongue in identifying bitter peptides are also discussed. This paper emphasizes the synergistic effect of endopeptidase-exopeptidase combination in reducing the bitterness of protein hydrolysates and optimizing food flavor. This review contributes to a reference for enhancing the sensory quality of protein hydrolysates as well as broadening their utilization in functional foods. |
| format | Article |
| id | doaj-art-3fe2cbd7d63543bc992eae2a4d526db2 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-3fe2cbd7d63543bc992eae2a4d526db22025-08-20T01:57:28ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-0146641742610.13386/j.issn1002-0306.20240402232024040223-6Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor ImprovementMengzhuo LI0Xueyan DUAN1Junjuan WANG2Xiaoyan ZHAO3Peiyou QIN4Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaProtein hydrolysis can yield a diversity of bioactive peptides, thus the functional foods containing protein hydrolysates can improve human health. However, the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste attributed to the bitter peptides generated during the hydrolysis process. Without reducing the biological activity of protein hydrolysates, further enzymatic hydrolysis by employing aminopeptidase, carboxypeptidase, or other proteases can effectively attenuate their bitterness, which presents potential applications for developing peptide-based functional foods with low bitterness. Therefore, this paper presents a comprehensive review of the influencing factors of bitterness in protein hydrolysates, the identification of bitter peptides, and the applications of proteases in reducing bitter peptides and improving food flavor. In this review, the factors affecting the bitterness of protein hydrolysates are comprehensively analyzed, which include the composition of bitter peptides, the degree of protein hydrolysis, the types of proteases and the structure-activity relationship of peptides. Additionally, the applications of high performance liquid chromatography-mass spectrometry/mass spectrometry, bioinformatics model and electronic tongue in identifying bitter peptides are also discussed. This paper emphasizes the synergistic effect of endopeptidase-exopeptidase combination in reducing the bitterness of protein hydrolysates and optimizing food flavor. This review contributes to a reference for enhancing the sensory quality of protein hydrolysates as well as broadening their utilization in functional foods.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040223protein hydrolysatesbitternessdebittering methodsexopeptidaseflavor improvement |
| spellingShingle | Mengzhuo LI Xueyan DUAN Junjuan WANG Xiaoyan ZHAO Peiyou QIN Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement Shipin gongye ke-ji protein hydrolysates bitterness debittering methods exopeptidase flavor improvement |
| title | Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement |
| title_full | Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement |
| title_fullStr | Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement |
| title_full_unstemmed | Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement |
| title_short | Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement |
| title_sort | research progress on the bitter taste formation mechanism in protein hydrolysates and their enzymatic debittering and flavor improvement |
| topic | protein hydrolysates bitterness debittering methods exopeptidase flavor improvement |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040223 |
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