FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 349-354.doi: 10.7506/spkx1002-6630-201307074

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Research Progress of Exopeptidases in Foods

Fu Jing   

  1. Bio-resources Key Laboratory of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China
  • Received:2012-03-16 Revised:2013-03-08 Online:2013-04-15 Published:2013-03-20
  • Contact: Fu Jing E-mail:fujing11cn@yahoo.com.cn

Abstract: Exopeptidases are divided into two subclasses including amino-peptidases and carboxy-peptidases, which can hydrolyze peptide bonds of polypeptides to form the products with less bitter taste, or produce free amino acids or small peptides as pleasant-tasting flavor compounds or as flavor precursors. Exopepetidases may be active during postharvest processes such as fruit ripening, malting and meat aging. They may also be active during food processing such as drying, thermoprocessing, or fermentations. An important role of exopepitdases in foods is the hydrolysis of hydrophobic and bitter peptides. The classification, structure, detection methods, purification methods of exopeptidases, as well as their debittering methods on protein hydrolysates are discussed.

Key words: exopeptidase, aminopeptidase, carboxypeptidase, debittering, flavor

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