Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions-Reference-Cited by-同舟云学术

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Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

Published:2018-12-18 Issue:1 Volume:84 Page:86-91
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xu Qingbiao¹²³⁴^ORCID,Hong Hui⁴,Yu Wenlin⁴,Jiang Xu⁴,Yan Xianghua¹²³,Wu Jianping⁴

Affiliation:

1. Coll. of Animal Sciences and Technology; Huazhong Agricultural Univ.; Wuhan 430070 China

2. Cooperative Innovation Center for Sustainable Pig Production; Wuhan 430070 China

3. Hubei Provincial Engineering Lab. for Pig Precision Feeding and Feed Safety Technology; Wuhan 430070 China

4. Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Alberta T6G 2P5 Canada

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Hubei Provincial Natural Science Foundation of China

Natural Science and Engineering Research Council of Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14419/fullpdf

Reference39 articles.

1. Suppression of bitterness by sodium: Variation among bitter taste stimuli;Breslin;Chemical Senses,1995

2. Salt enhances flavour by suppressing bitterness;Breslin;Nature,1997

3. Enzymatic debittering of food protein hydrolysates;FitzGerald;Biotechnology Advances,2006

4. Anion binding to hydrophobic concavity is central to the salting-in effects of hofmeister chaotropes;Gibb;Journal of the American Chemical Society,2011

5. Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS- ) fluorescent probes;Haskard;Journal of Agricultural and Food Chemistry,1998

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