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KMID : 0545119990090040509
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Journal of Microbiology and Biotechnology
1999 Volume.9 No. 4 p.509 ~ p.513
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Molecular Characterization and Bitter Taste Formation of Tryptic Hydrolysis of 11S Glycinin
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KIM, MI-RYUNG
CHOI, SANG-YUN/LEE, CHERL-HO
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Abstract
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The molecular size reduction and the formation of bitterness during a tryptic hydrolysis of soybean 11S glycinin were determined by using quantitative analysis and organoleptic evaluation. The 11S glycinin of 90% purity was prepared by cryoprecipitation and Con A Sepharose 4B affinity chromatography, and hydrolyzed with trypsin in a pH-stat reactor for 4h. Bitterness was formed within 1h of hydrolysis, and then slowly increased up to 3.5×10 exp (-5) M quinine-HC1 equivalent. The extent of hydrolysis (DH) was 7% at 1h and increased up to 12% by the end of the reaction. The α-amino nitrogen content increased from an initial 0.7 mM to 7 mM at the end of the period. The SDS-PAGE analysis showed that the acidic subunit of 11S glycinin was mostly hydrolyzed. The GP-HPLC analysis indicated that the bitterness was mainly contributed by the peptide fractions of molecular weights of 360-2,100 Da.
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