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Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It
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Further hydrolysis of pepsin digested soy protein using a bacterial
proteins or an exopeptidase, reduced bitterness. Also, chemotropic
plastering protein hydrolysates. Similarly, clegg and Mc Millan (1974)
have reported that a combination enzyme treatment of case in using
papain for 18 hr followed by the addition of a homogenate of swine
kidney cortex, also produced a hydrolysate with reduced bitterness.
As
another approach to resolving the bitter flavor problem, it seemed
reasonable to attempt flavor improvement of protein hydrolysates by
reducing the hydrophobic peptide and amino acid content of the digests.
It was recognize many years earlier that activated carbon would absorb
the aromatic amino acids tryptophan, tyrosine, and phenycalaline. At a
later date, Murrgy and Baker utilized carbon to treat a commercial
enzymic hydrolysate of casein and reported the taste was greatly
improved. A bitter tasting polypeptide fraction was elutated from the
carbon.
Various phenol-formaldehyde resins with structures similar to
carbon are available commercially and are used in a wide variety of
ion-exchange and absorbent applications. Therefore the ability of a
phenol-fomaldeliyde resin polymer to interact preferentially with the
monoplane groups present in hydrophobic peptide was determined from the
findings a hydrophobic chromatography process for debittering protein
hydrolysates was developed.
It has been well documented that the main
problem in the preparation of soluble hydrolysate from protein such as
casein is the difficulty in preventing the formation of bitter peptides
or in removing them from the hydrolysate. Among several studies on
casein hydrolysates the process developed by clegg and Mc Millan (1974)
using skim milk as substrate, should be mentioned. By hydrolyzing skim
milk protein with papain, a bitter testing hydrolysate is formed which
is rendered bland by subsequent hydrolysis with exopeptidase from pig
kidney tissue. Unfortunately, the procedure is both lengthy and costly.
Anther costly debittering process involves hydrophobic chromatography of
enzymatic protein hydrolysate on hexyls sepharose. An extraction method
using azeotropic secondary butyl alcohol by which complete removal of
bitter compounds is also achieved.
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