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Soy Protein Hydrolysate Debittering by Lysine‐Acetylation
Author(s) -
YEOM HAE,
KIM KANG SUNG,
RHEE JOON SHICK
Publication year - 1994
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.1365-2621.1994.tb08206.x
Subject(s) - lysine , hydrolysate , acetylation , chemistry , soy protein , hydrolysis , food science , tyrosine , biochemistry , amino acid , gene
To reduce bitterness of soy protein hydrolyates, chemical modification of lysine was investigated. Isolated soy protein (ISP) was treated with N‐acetylimidazole for acetylation of lysine and tyrosine. 0‐acetyI tyrosine was deacetylated at pH 11. The lysine‐acetylated soy protein and control protein were hydrolyzed by bromelain to the same degree of hydrolysis (10%), and then bitterness of each protein hydrolysate was evaluated. Sensory analyses indicated that bitterness of hydrolysates of lysine‐acetylated ISP decreased in comparison with hydrolysates of control ISP (p<0.005). Surface hydrophobicity of hydrolysates of lysine‐acetylated ISP slightly increased, and they had fewer lysine residues at the C‐terminal region than hydrolysates of control ISP.