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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift für Lebensmittel-Untersuchung und -Forschung
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
