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KMID : 1007519970060040244
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.244 ~ p.249
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The Bitterness of the Enzymatic Hydrolysate of Soybean Protein and the Amino Acid Composition of the UF Filtrate
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Lee, Cherl Ho
Kim, Chang Hyun/Kim, Mi Ryung
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Abstract
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The effect of the type of proteolytic enzyme on the bitterness of soybean protein hydrolysates was studied and the bitter peptide fractions were separated by ultrafiltration (UF) or 2-butanol extraction. The bitter peptide fractions were further fractionated by gel permeation chromatography, and the bitterness intensity of protein hydrolysates and the hydrophobic amino acid contents of the fractions were examined. At the same degree of hydrolysis (DH) of 10%, Alcalase gave the highest bitterness intensity (Quinine-HCl equivalent 6.4×10^(-5) mole), and the result in the order of bitterness intensity was Alcalase>bromelain>papain>Neutrase>trypsin. The GPC molecular weight distribution of the UF (molecular weight<10,000 dalton) filtrate of the hydrolysate varied with the enzyme used. Secondary-butanol extraction increased the content of lower molecular peptide fractions, which were less than 3,456 dalton. There was a strong correlation between the bitterness intensity of the protein hydrolysates and the hydrophobic amino acid content of the of UF filtrate of the hyrolysates.
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