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Peptidomic evidence for pH-stat flavourzyme-mediated debittering of Alcalase-derived rice protein hydrolysates
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DOI：10.1016/j.crfs.2026.101529.png)
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Abstract
En 中文
• pH-stat Flavourzyme treatment for 3 h placed A6-s3 at the least-bitter end. • A6-s3 showed the lowest mean Q value and predicted bitter peptide proportion. • A6 and A6-s3 shared only one exact sequence among >1900 combined detections. • A6-s3 showed reduced C-terminal strongly hydrophobic residue frequency. • pH maintenance was associated with broader changes in the detectable peptide profile.
Keywords:
Rice protein
Enzymatic hydrolysis
Debittering
Flavourzyme
Peptidomics
Q value
pH control mode
Peptide profile
Bitterness
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