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KMID : 1007519920010020079
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.79 ~ p.84
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Effect of Type of Enzyme on the Bitterness of Partial Hydrolyzates of Soybean Protein
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Kim, Chang-Hyun
Kim, Mi-Ryung/Lee, Cherl-Ho
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Abstract
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The effect of type of enzymes on the bitter flavor formation in partially hydrolyzed isolated soybean protein was investigated. The degree of hydrolysis (DH) was measured by pH-stat titration method, and the bitterness of hydrolyzates was evaluated organoleptically. Among the five different types of proteolytic enzymes, which are bacterial neutral protease (Neutrase)and alkaline protease (Alcalase), papain, bromelain, and trypsin, Alcalase showed the highest DH with the same enzyme activity measured by the casein method. At the same DH of 10, the bitterness of hydrolyzates varied with the type of enzyme used; Alcalase resulted in the highest bitterness enzyme used; Alcalase resulted in the highest bitterness equivalent of 6.4×10￣? mole Quinine-HCL, Neutrase and trypsin gave a relatively low level of bitterness equivalent of 3.33×10￣?mole Quinine-HCL. The bitterness intensity increased proportionally with the degree of hydrolysis. The protein solubility at the isoelectric point varied slightly with the type of enzyme used in the range of 45~60％ at pH3~7.
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