Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Food Chemistry

Volumn 257, Issue , 2018, Pages 163-171

  Fu, Yu ^a   Liu, Jing ^a   Hansen, Erik T ^b   Bredie, Wender L P ^a   Lametsch, René ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Danish Crown Ingredients   (Denmark)

Author keywords

Bovine muscle; Enzymatic debittering; Enzyme specificity; Porcine plasma; Protein hydrolysates

Indexed keywords

BROMELAIN; MAMMALS; MIXTURES; MUSCLE; PAPAIN;

BOVINE MUSCLE; DEBITTERING; DEGREE OF HYDROLYSIS; ENZYME SPECIFICITY; POSITIVE CORRELATIONS; PROTEIN HYDROLYSATE; SENSORY CHARACTERISTICS; STRUCTURAL CHARACTERISTICS;

HYDROLYSIS;

BROMELAIN; EXOPEPTIDASE; FLAVOURZYME; NEUTRASE; PAPAIN; PEPTIDE HYDROLASE; PROTAMEX; PROTEASE A; PROTEASE P; PROTEAX; PROTEIN HYDROLYSATE; PROTEINASE; SUBTILISIN; SUMIZYME BNP L; UNCLASSIFIED DRUG; MUSCLE PROTEIN; PEPTIDE; PLASMA PROTEIN;

ANIMAL TISSUE; ARTICLE; BEEF; BITTER TASTE; BOVINE; ENZYME ISOLATION; ENZYME LOCALIZATION; ENZYME SPECIFICITY; HYDROLYSIS; MOLECULAR WEIGHT; MUSCLE; NONHUMAN; PIG; PLASMA; PROTEIN CLEAVAGE; PROTEIN STRUCTURE; TASTE; UMAMI; ANIMAL; CHEMISTRY; HUMAN; METABOLISM; PHYSIOLOGY;

ANIMALS; BLOOD PROTEINS; CATTLE; HUMANS; HYDROLYSIS; MOLECULAR WEIGHT; MUSCLE PROTEINS; PEPTIDE HYDROLASES; PEPTIDES; PROTEIN HYDROLYSATES; SWINE; TASTE PERCEPTION;

EID: 85043384150     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.159     Document Type: Article

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