ArticleCurrent research in food science2026
Peptidomic evidence for pH-stat flavourzyme-mediated debittering of Alcalase-derived rice protein hydrolysates.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Flavourzyme-assisted two-stage hydrolysis is a recognized debittering strategy for protein hydrolysates, yet peptidomic-level evidence for the underlying mechanism-particularly the role of pH control mode-remains limited. This study compared pH-stat and free-fall pH Flavourzyme treatments (3 and 4 h) of an Alcalase-derived rice protein hydrolysate (A6; degree of hydrolysis by the o-phthalaldehyde method [DH-OPA] 24.69%) using nanoLC-ESI-Q-TOF de novo sequencing to characterize peptide-profile changes associated with bitterness reduction. Formal sensory evaluation (15 trained panelists, paired comparison with Bonferroni correction for 10 comparisons) of the ultrafiltered (<2500 Da) fractions placed A6-s3 (pH-stat, 3 h) at the least-bitter end of the ranking, although it did not differ significantly from A6-s4 after multiplicity correction. The apparent ranking differed from that observed in the preliminary evaluation of unfiltered hydrolysates, which used a smaller panel and a different sensory design. De novo sequencing identified 963-1226 peptides per hydrolysate. A6-s3 exhibited the lowest mean Q value (1430 cal mol
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