Untersuchungen über bittere Peptide aus Casein und Käse 1. Mitt. Stand der Kenntnisse

Schalinatus, E.; Behnké, U.

doi:10.1002/food.19740180615

Cited by 9 publications

(1 citation statement)

References 42 publications

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“…Another work of Wieser and Belitz (1976) further supported these results. Schalinatus and Behnker (1974) published a review of bitter peptides from casein and cheese. Arai et al (1970b) treated a bitter tasting hydrolysate with carboxypeptidases and found a reduction of the bitterness.…”

mentioning

confidence: 99%

Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids

Lalasidis¹,

Sjöberg²

1978

J. Agric. Food Chem.

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mentioning

confidence: 99%

Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids

Lalasidis¹,

Sjöberg²

1978

J. Agric. Food Chem.

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Antioxidative Properties of Fish Protein Hydrolysates

Raghavan

Kristinsson

Þorkelsson

et al. 2010

Handbook of Seafood Quality, Safety and Health Applications

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Seafoods including fish are an important source of protein in the human diet, providing nearly 20% of the animal protein consumed by the world population [1]. Fish contains all the essential amino acids required for human growth and nutrition and hence constitutes an excellent source of nutritive and digestible protein [2]. Over the last several decades, an increasing demand and consumption of seafood products has lead to over-exploitation of world fish stocks. In addition to over-exploitation, large amounts of protein rich by-products are discarded without any attempt to recover them. If one merely looks at the processing by-products from filleting, these raw materials may contain as much as 10 to 20% of fish protein and in many cases are not utilized for human or animal consumption. Possibly, more than 60% of fish tissue remaining after processing (species dependent) is considered as a processing waste and not used for human food.In recent years, strict environmental regulations have been imposed, which no longer allow fish processors to discard their offal, resulting in high cost of refining the material before it is discarded or directing it into low-grade fish meal or plant fertilizers [3]. Dwindling fish stocks and under-utilization of aquatic by-products has provoked a strong and urgent need to develop alternative methods for better utilization of fish and seafood by-products. However, in order to be accepted by the industry, these processes have to be economically feasible compared to discarding the by-products or using them for feed or fertilizer [4,5]. A number of methods to better utilize raw materials of aquatic origin have been proposed, one of them being enzymatic hydrolysis to produce what is collectively called fish protein hydrolysate (FPH).The use of enzymes for predigesting food proteins has been used for centuries for tenderizing meat and for making products such as tempeh, tofu, fish sauce, and fermented herring. By applying enzyme technology to recover and modify fish proteins present in the by-products of fish processing, it is possible to produce a broad spectrum of protein ingredients with a wide range of food and nutraceutical applications [4,6]. This approach could make better use of by-products and at the same time be employed for under-utilized fish species, increasing the margin of profit for the fishing industry and creating a more environmentally friendly industry. Significant work on recovery of fish proteins was conducted in the 1960s Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Untersuchungen über bittere Peptide aus Casein und Käse. 2. Mitt. Bildung und Isolierung bitterer Peptide

Schalinatus

Behnké

1975

Nahrung

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Es werden bittere Peptide aus bitterem Käse und aus enzymatischen Caseinhydrolysaten isoliert und mit Hilfe chromatographischer Verfahren rein dargestellt. Die geprüften Proteasen verschiedenen Ursprungs sind alle in der Lage, aus Casein bittere Komponenten zu bilden. Die Intensität der Bitterstoffbildung ist unterschiedlich und korreliert nicht mit der Stärke der allgemeinen Caseinproteolyse.

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Untersuchungen über bittere Peptide aus Casein und Käse 1. Mitt. Stand der Kenntnisse

Abstract: Anhand eines Literaturiiberblickes mird der gegenwartige Stand der Kenntnisse iiber den Kasefehler ,,bitter" sowie iiber Bildung, Abbau und Struktur von bitteren Peptiden aus Casein dargelegt.

Cited by 9 publications

References 42 publications

Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids

Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids

Antioxidative Properties of Fish Protein Hydrolysates

Untersuchungen über bittere Peptide aus Casein und Käse. 2. Mitt. Bildung und Isolierung bitterer Peptide

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