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HYDROPHOBIC CHROMATOGRAPHY: DEBITTERING PROTEIN HYDROLYSATES
Author(s) -
ROLAND J.F.,
MATTIS D.L.,
KIANG S.,
ALM W. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02526.x
Subject(s) - hydrolysate , peptide , chemistry , chromatography , casein , amino acid , soy protein , hydrophilic interaction chromatography , biochemistry , high performance liquid chromatography , hydrolysis
A process for debittering casein and soy protein hydrolysates based on the application of hydrophobic chromatography to peptide solutions is described. During chromatography, binding forces occurring between the structurally similar phenolic resin and peptide amino acid residues containing aromatic/heterocyclic side chains delay the emergence of these bitter components and permits the selective preparation of a non‐bitter peptide hydrolysate. Characterization of the nonbitter and bitter peptide fractions, based on amino acid content is reported. Applications involving the use of the nonbitter peptide fractions as a protein supplement to foods and beverages are evaluated.