Biomaterial Database

Four new methods of debittering protein hydrolysates and a fraction of hydrolysates with high content of essential amino acids. 1978

G Lalasidis

Extraction of enzymatic protein hydrolysates with azeotropic secondary butyl alcohol (SBA) or aqueous ethanol (AE) or aqueous isopropranol (AI), seems to be an efficient and generally applicable method for removal of bitter compounds. The bitter peptides are concentrated in the alcohol-phase which has an extremely bitter taste. It has a concentration of 40-70 p. 100 essential amino-acids. In the alcohol-phase leucine, isoleucine, phenylalamine and tryptophan were particularly increased. Experiments showed that the bitterness of the alcohol-soluble fraction could be reduced by applying the plastein reaction. A reduction in bitterness of protein hydrolysates could also be achieved by applying hydrophobic interaction chromatography. Of tested gels, hexyl-sepharose was found to be the most effective for debittering of protein hydrolysates.

UI	MeSH Term	Description	Entries
D010450	Endopeptidases	A subclass of PEPTIDE HYDROLASES that catalyze the internal cleavage of PEPTIDES or PROTEINS.	Endopeptidase,Peptide Peptidohydrolases
D010940	Plant Proteins	Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which PLANT PROTEINS, DIETARY is available.	Plant Protein,Protein, Plant,Proteins, Plant
D004044	Dietary Proteins	Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.	Proteins, Dietary,Dietary Protein,Protein, Dietary
D005399	Fishes	A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.
D006868	Hydrolysis	The process of cleaving a chemical compound by the addition of a molecule of water.
D000596	Amino Acids	Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins.	Amino Acid,Acid, Amino,Acids, Amino
D000601	Amino Acids, Essential	Amino acids that are not synthesized by the human body in amounts sufficient to carry out physiological functions. They are obtained from dietary foodstuffs.	Essential Amino Acid,Essential Amino Acids,Acid, Essential Amino,Acids, Essential Amino,Amino Acid, Essential
D000818	Animals	Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA.	Animal,Metazoa,Animalia
D013025	Glycine max	An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.	Soy Beans,Soybeans,Bean, Soy,Beans, Soy,Soy Bean,Soybean
D013649	Taste	The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.	Gustation,Taste Sense,Gustations,Sense, Taste,Senses, Taste,Taste Senses,Tastes