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Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It
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In the course of a study aimed a
producing at a reasonable cost, bland, soluble skim milk hydrolysate
without a significant loss of nutritional value, a comparison was made
of adsorption methods of debittering pronase- and ficinhydroly-zed skim
milks. The result of the comparison and the partial identification of
the bitter peptides formed in the skim milk hydrolysates is reported.
Due to the minimum changes in taste and appearance afforded to soft
drinks or fruit juices by addition of this treated skim milk, the
resultant beverages are expected to appear and taste like the original
beverages with almost full nutritional value of skim milk.
It is
widely known that bitterness sometimes is produced in sake and other
fermented products, so decreasing their qualities. This bitterness is
produced by bitter peptides and their derivatives formed during the
ageing process of these fermented products. Enzymatic hydrolysis of
protein also produces bitter peptides very often to decrease the value
of the products.
Since those bitter peptides are known to be produced
by enzymatic hydrolysis, several attempts to reduce the production of
bitter peptides during the enzymatic hydrolysis process by changing the
enzymes and or conditions of the reactions have been made.
Skim milk,
soybean casein, whey protein concentrate (NPC) and casein hydrolysate
of course composed of amino acids. Because a debittering method for
bitter peptides was being looked for protein and peptides could block
the bitterness. Creaming powder, Vegetable oil and margarine are fatly
substances, which could block hydrophobic groups of bitter peptides by
their character to reduce the bitterness. Some acidic amino acids were
added in order to confirm their ability for masking bitterness, Asp, Glu
and tau being used for the study. Although taurine (Tau) is not an
acidic amin acid, it has a very strongly acidic function. Taurine was
expected to reduce the bitterness as well as other acidic amino acids or
peptides.
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