Enzymatic debittering of food protein hydrolysates

被引：185

作者：

FitzGerald, RJ ^{[1
]}

O'Cuinn, G

机构：

[1] Univ Limerick, Dept Life Sci, Limerick, Ireland

[2] Galway Mayo Inst Technol, Dept Life Sci, Galway, Ireland

来源：

BIOTECHNOLOGY ADVANCES | 2006年 / 24卷 / 02期

关键词：

protein hydrolysate; debittering; peptidases;

D O I：

10.1016/j.biotechadv.2005.11.002

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

Protein hydrolysates have a range of applications in the food and allied healthcare sectors. Bitterness is a negative attribute associated with most food protein hydrolysates. The development of biotechnological solutions for hydrolysate debittering is ongoing. Specific enzymatic debittering strategies have focused on the application of proline specific exo- and endopeptidases given the contribution of proline residues to peptide/hydrolysate bitterness. Hydrolysate manufacturing conditions may also play an important role in bitterness development. Practical solutions to hydrolysate debittering are likely to involve judicious choice of enzymatic processing conditions in conjunction with the use of peptidase activities having targeted hydrolytic specificity. (c) 2005 Elsevier Inc. All rights reserved.

引用

页码：234 / 237

页数：4

共 8 条

[1]

Hydrolysis of αs1- and β-casein-derived peptides with a broad specificity aminopeptidase and proline specific aminopeptidases from Lactococcus lactis subsp. cremoris AM2 [J].