Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions.
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DOI: 10.1111/1750-3841.14419
Abstract: The formation of bitter off-flavor is a long-existing issue during food protein hydrolysis. The aim of this study is to determine the mechanism of sodium chloride (NaCl) suppressing the bitterness of protein hydrolysates. In this… read more here.
Keywords: protein; hydrophobic interactions; decreasing hydrophobic; protein hydrolysates ... See more keywords