Abstract
Soluble and isoelectric soluble soybean protein hydrolysates were prepared by Alcalase treatment to a degree of hydrolysis of 3–15%. The bitterness intensity of the hydrolysates obtained was assessed on a five-point scale. The average relative molecular masses of peptides in the soluble hydrolysates (2250-1400) and isoelectric soluble hydrolysates (1313-800) and their hydrophobic peptide fractions (575-400) were determined by the trinitrobenzenesulphonic acid method. The molecular mass distribution of peptides in soluble and isoelectric soluble soybean hydrolysates and their hydrophobic peptide fractions was determined by gel permeation HPLC using a Zorbax Bio Series GF-250 column. The results suggest that the main reason for the bitterness of soybean protein hydrolysates prepared by Alcalase treatment are hydrophobic bitter peptides of relative molecular mass less than 1000.
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Lovšin-Kukman, I., Zelenik-Blatnik, M. & Abram, V. Bitterness intensity of soybean protein hydrolysates—chemical and organoleptic characterization. Z Lebensm Unters Forch 203, 272–276 (1996). https://doi.org/10.1007/BF01192877
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DOI: https://doi.org/10.1007/BF01192877