Journal of South China University of Technology (Natural Science Edition) ›› 2006, Vol. 34 ›› Issue (8): 121-124.

• Food Science & Technology • Previous Articles    

Influence of Double Enzymolysis on Bitterness of Soybean Oligo-Peptide

Tao Hong1  Liang Qi2  Zhao Mou-ming1   

  1. 1.School of Light Industry and Food Sciences,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China;2.Agn’culture Dept.,Jilin Univ.,Changchun 130062,Jilin,China
  • Received:2005-09-13 Online:2006-08-25 Published:2006-08-25
  • Contact: 陶红(1971-)，女，副教授，在职博士生，主要从事食品生物技术研究 E-mail:taohong55@163.com
  • About author:陶红(1971-)，女，副教授，在职博士生，主要从事食品生物技术研究
  • Supported by:

    总后司令部资助项目(需990113)

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Abstract:

Although soybean oligo-peptide possesses various physiological functions,its application to food engi-neering is restricted due to the bitterness caused by the enzymolysis of soybean isolate protein.In order to solve this problem,a single enzyme Promatex and the bi-enzyme Promatex/Favourzyme were respectively used to hydrolyze soybean isolate protean,and the influence of hydrolysis method on the bitterness of soybean oligo-peptide solution was investigated with the degree of hydrolysis and the length of the peptide chain kept constant.The results indicate that the adoption of the bi-enzyme Promatex/Flavourzyme can greatly decrease the bitterness of the soybean oligo-peptide solution and markedly shorten the processing period.

Key words: single enzymolysis, double enzymolysis, soybean oligo-peptide, bitterness