Mechanistic insights into high-intensity ultrasound-induced debittering and umami-enhancing of Antarctic krill peptides during ultrasound-assisted flavourzyme hydrolysis: Integrating E-tongue, multi-spectroscopy, and label-free peptidomics

The bitterness of protein hydrolysates negatively affects the utilization of protein-rich by-products from Antarctic krill after oil extraction. The debittering and umami-enhancing effects as well as the underlying mechanisms of high-intensity ultrasound on Antarctic krill peptides (AKPs) during ult...

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Автори:	Haoyu Liu, Jiaxin Chen, Ruoyu Xie, Jun Hu, Hongying Du, Xinyan Peng, Zhengshun Wen, Xiaolong Ji, Wenxuan Chen, Jin Zhang
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Elsevier 2026-10-01
Серія:	Ultrasonics Sonochemistry
Предмети:	Antarctic krill By-product Peptide Ultrasound-assisted enzymolysis Bitterness Umami
Онлайн доступ:	http://www.sciencedirect.com/science/article/pii/S1350417726002968
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