효소종류에 따른 대두단백, 카제인, 글루텐, 젤라틴 단백질 가수분해물의 쓴맛과 용해도 특성
作者： Mi-Ryung Kim
DOI: 10.3746/JKFN.2010.39.4.587
关键词:
摘要: To develop commercially available food protein hydrolysates, the effects of different types enzymes and substrates on bitterness solubility partially hydrolyzed proteins were investigated. Four (casein, isolated soy (ISP), wheat gluten, gelatin) five proteolytic (a microbial alkaline protease (alcalase), a neutral (neutrase), papain, bromelain, trypsin) used. profile pattern hydrolysis, degree hydrolysis (DH) monitored during 180 min reaction time by pH-stat method. Casein showed highest susceptibility to for all proteases compared those ISP, gelatin. In addition, bitter intensity (nitrogen soluble index, NSI) each hydrolysate at DH 10%. Bitterness hydrolysates highly affected substrates. At DH=10%, casein trypsin, ISP gluten either bromelain or neutrase, gelatin tested in this study less bitter.
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