Enzymatic preparation of casein hydrolysates with high digestibility and low bitterness studied by peptidomics and random forests analysis-Reference-Cited by-同舟云学术

Enzymatic preparation of casein hydrolysates with high digestibility and low bitterness studied by peptidomics and random forests analysis

Published:2023 Issue:15 Volume:14 Page:6802-6812
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Hu Yixin¹²,Wang Chenyang¹²,Huang Mingtao¹,Zheng Lin¹²,Zhao Mouming¹³²^ORCID

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

2. Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China

3. Chaozhou Branch of Chemistry and Chemical Engineering, Guangdong Laboratory, Chaozhou 521000, China

Abstract

The release pattern and structural characteristics of bitter peptides affected the bitterness increase behaviors of casein hydrolysates. A high-digestibility and low-bitterness casein hydrolysate was obtained.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO01222K

Reference36 articles.

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