ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR

Hacer GÜRKAN; Ali Adnan HAYALOĞLU

Article Details

ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR

Authors:

Hacer GÜRKAN | Ali Adnan HAYALOĞLU

Publisher:

The Association of Food Technology

Journal:

The Journal of Food 2020 Vol.45 Issue 2, pp.299-314

Document Type:

Article

Publication Date:

1/2020

Document Language:

Turkish

Document ID (Org No.):

2000458853

Frequency:

Bimonthly

eISSN:

1309-6273

pISSN:

1300-3070

Abstract:

 


Peptides responsible for bitter taste may form, as a result of the hydrolysis of protein-rich foods. The perception of bitterness is formed by the stimulation of bitter taste receptors and the interpretation of the signal sent to the brain through the nervous system. Dairy products are often characterized by bitter peptides. In studies conducted, it has been stated that the bitter peptides identified in cheese are generally originated from αs1- and β-casein. The bitter taste intensity of protein hydrolysates varies depending on the hydrophobicity of the peptide, the number of hydrophobic amino acids and its the chain length. While accelerating ripening in cheeses, methods including aminopeptidase, carboxypeptidase and adjunct cultures with starter culture have been used recently to prevent the formation of bitter taste defects. In this review; the formation and perception mechanism of bitter peptides has been explained and current studies on bitter removal methods have been presented.

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Article Details

ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR

Authors: Hacer GÜRKAN | Ali Adnan HAYALOĞLU

Publisher: The Association of Food Technology

Journal: The Journal of Food 2020 Vol.45 Issue 2, pp.299-314

Document Type: Article

Publication Date: 1/2020

Document Language: Turkish

Document ID (Org No.): 2000458853

Frequency: Bimonthly

eISSN: 1309-6273

pISSN: 1300-3070

Issues

Authors:

Hacer GÜRKAN | Ali Adnan HAYALOĞLU

Publisher:

The Association of Food Technology

Journal:

The Journal of Food 2020 Vol.45 Issue 2, pp.299-314

Document Type:

Article

Publication Date:

1/2020

Document Language:

Turkish

Document ID (Org No.):

2000458853

Frequency:

Bimonthly

eISSN:

1309-6273

pISSN:

1300-3070