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

Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates

(2022) Yixuan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

DFBP: a comprehensive database of food-derived bioactive peptides for peptidomics research

(2022) Dongya Qin et al.   BIOINFORMATICS

Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities

(2022) Md. Serajul Islam et al.   PROCESS BIOCHEMISTRY

Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability

(2022) Yi Gao et al.   FOOD CHEMISTRY

Isolation and Identification of the bitter compound from Huangjiu

(2021) Zhendong Lu et al.   FOOD CHEMISTRY

Encapsulation of dairy protein hydrolysates: Recent trends and future prospects

(2021) Maiara Giroldi et al.   DRYING TECHNOLOGY

An arginine aminopeptidase from marine Bacillus axarquiensis SWJSX8 and its application in improving pumpkin seed protein hydrolysis

(2021) Fenfen Lei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

iBitter-Fuse: A Novel Sequence-Based Bitter Peptide Predictor by Fusing Multi-View Features

(2021) Phasit Charoenkwan et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

(2021) Dahlia Daher et al.   Foods

Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

(2021) Juan Gao et al.   FOOD CHEMISTRY

Protein-glutaminase: Research progress and prospect in food manufacturing

(2021) Guoqiang Zhang et al.   Food Bioscience

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

(2020) F.B. Siewe et al.   ULTRASONICS SONOCHEMISTRY

Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

(2020) Qian Li et al.   FOOD CHEMISTRY

Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activities

(2020) Avtar Singh et al.   FOOD CHEMISTRY

iBitter-SCM: Identification and characterization of bitter peptides using a scoring card method with propensity scores of dipeptides

(2020) Phasit Charoenkwan et al.   GENOMICS

Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysates

(2020) Guowan Su et al.   FOOD CHEMISTRY

Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing

(2020) Ying Bu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value

(2020) Xiaohong Tong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

(2020) Xiaohong Sun et al.   FOOD CHEMISTRY

Hen protein-derived peptides as the blockers of human bitter taste receptors T2R4, T2R7 and T2R14

(2019) Qingbiao Xu et al.   FOOD CHEMISTRY

The changes of the perception of bitter constituents in thermally treated yeast extract

(2019) Aygul Alim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction

(2019) Jie Hong Chiang et al.   FOOD RESEARCH INTERNATIONAL

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

(2019) Xiping Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bitterness of fish protein hydrolysate and its debittering prospects

(2019) Anthony Temitope Idowu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization

(2019) Khashayar Sarabandi et al.   JOURNAL OF FOOD ENGINEERING

Quantitative Structure–Activity Relationship Study of Bitter Di-, Tri- and Tetrapeptides Using Integrated Descriptors

(2019) Xu et al.   MOLECULES

An innovative two-step enzymatic membrane bioreactor approach for the continuous production of antioxidative casein hydrolysates with reduced bitterness

(2019) Jacob Ewert et al.   BIOCHEMICAL ENGINEERING JOURNAL

Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges

(2019) Khashayar Sarabandi et al.   DRYING TECHNOLOGY

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

(2019) Yu Fu et al.   FOOD CHEMISTRY

High-level expression and characterization of the thermostable leucine aminopeptidase Thelap from the thermophilic fungus Thermomyces lanuginosus in Aspergillus niger and its application in soy protein hydrolysis

(2019) Xiaotong Lin et al.   PROTEIN EXPRESSION AND PURIFICATION

Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast

(2018) Huirong Yang et al.   FOOD CHEMISTRY

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

(2018) Min Yu et al.   FOOD CHEMISTRY

Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis

(2018) Anna Iwaniak et al.   JOURNAL OF FOOD BIOCHEMISTRY

Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties

(2018) Khashayar Sarabandi et al.   JOURNAL OF FOOD ENGINEERING

Bitter taste masking of enzyme-treated soy protein in water and bread

(2018) Anne S Bertelsen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

(2018) Yu Fu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

(2018) Subhadeep Chakrabarti et al.   Nutrients

Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

(2018) Shudong He et al.   INDUSTRIAL CROPS AND PRODUCTS

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

(2018) Jianan Zhang et al.   FOOD CHEMISTRY

Identification of a key umami -active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking

(2017) Yiseul Kim et al.   FOOD CHEMISTRY

Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate

(2017) Fenfen Lei et al.   FOOD CHEMISTRY

Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic

(2017) Lakshmi Narasimha Murthy et al.   Journal of Aquatic Food Product Technology

Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates

(2017) Bo-Ye Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

(2016) Pui Khoon Hong et al.   FOOD CHEMISTRY

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions

(2016) Kamil P. Drapala et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Hydrolysis Degree on Structural and Interfacial Properties of Sunflower Protein Isolates

(2016) Jian Ren et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of bioactive peptides during soybean fermentation and their potential health benefits

(2016) Samurailatpam Sanjukta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates

(2016) Bo-Ye Liu et al.   RSC Advances

Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

(2016) Bo-Ye Liu et al.   RSC Advances

Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor

(2015) Min Jung Kim et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy

(2015) J. Newman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

(2015) Lennie K.Y. Cheung et al.   Journal of Functional Foods

Purification and evaluation of a novel antioxidant peptide from corn protein hydrolysate

(2014) Xiao-jie Wang et al.   PROCESS BIOCHEMISTRY

Delineating the protein changes in Asian noodles induced by vacuum mixing

(2013) Man Li et al.   FOOD CHEMISTRY

Identification of Bitter Peptides in Whey Protein Hydrolysate

(2013) Xiaowei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food Peptidomics: Large scale analysis of small bioactive peptides — A pilot study

(2013) Sabine L. Lahrichi et al.   Journal of Proteomics

Biological activities and potential health benefits of bioactive peptides derived from marine organisms

(2012) Dai-Hung Ngo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Limited Deamidation of Soybean Protein Isolates by Glutaminase and its Impacts on the Selected Properties

(2011) Dan Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

(2010) Guowan Su et al.   FOOD CHEMISTRY

Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk

(2010) N. Miwa et al.   INTERNATIONAL DAIRY JOURNAL

Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates

(2010) Lan Liao et al.   JOURNAL OF CEREAL SCIENCE

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

(2009) Debora V. Mendanha et al.   FOOD RESEARCH INTERNATIONAL