Unraveling bitter peptides in wheat protein hydrolysates
Wheat protein hydrolysates (WPHs) hold promise for functional food applications, but papain (EC 3.4.22.2)-mediated hydrolysis often results in undesirable bitterness and low yields of small peptides. To address this, we employed in silico strategies to systematically characterize bitter peptides in...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry: Molecular Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566225000243 |
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