protein hydrolysate debittering
process / process-protein-hydrolysate-debittering
タンパク質加水分解物の脱苦味
Separation, masking, and enzyme-based methods to reduce bitterness in enzymatically produced food-protein hydrolysates.
On this page (7 sections)
Reading the bitterness
A review covering methods for debittering protein hydrolysates organizes selective-separation approaches such as activated-carbon treatment and alcohol extraction, bitterness masking, and biological methods using enzymes such as aminopeptidases and carboxypeptidases. This is a list of methods from the abstract, and there is no information comparing the effect size, yield, or cost of each method.
In an experiment on sesame protein hydrolysate, switching to an enzyme system that included Flavourzyme lowered the bitterness-sensor value from 5.98, under the Alcalase-only condition, to 5.08. The measurement was the membrane-potential change from the C00 sensor of the TS-500Z electronic tongue, not a figure showing a reduction in bitterness felt by a human taste panel.
In a test of 308 consumers using mung bean protein hydrolysate, the consumer rejection threshold (CRT) based on overall acceptability was 0.40% in water, 0.48% in unsweetened brewed green tea, and 0.80% in sweetened brewed green tea. The sweetened condition tolerated a higher added concentration, but the effect size of sugar concentration alone was not isolated, and the rejection threshold could not be calculated with the 2-alternative forced-choice method.
Sources for this overview
Debittering of protein hydrolyzates
Checked for this overview: Matched the selective-separation, masking, and biological methods organized by the review abstract with the limitation that no comparative information is given.
Checked for this overview: Matched the drop in electronic-tongue value from 5.98 to 5.08 for the sesame hydrolysate with the limitation that this is not human sensory evaluation.
Checked for this overview: Matched the 308 participants and the CRT values for water, unsweetened tea, and sweetened tea with the limitation regarding the effect of sugar alone and the 2-AFC method.
Follow the connections
protein hydrolysate debittering →reduces→ bitterness →can be measured separately …→ astringency
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Scope: Layer: Food. Mung bean (Vigna radiata) protein hydrolysate was added at 0.0-1.2% (w/v) to 3 beverages—water, unsweetened brewed green tea (USBT), and sweetened brewed green tea (SBT)—and 308 consumers evaluated acceptance, a 9-point hedonic scale, and a 2-alternative forced-choice test.
Note: The CRT based on bitterness liking was 0.18-0.64% for unsweetened and 0.24-0.76% for sweetened tea, lower than the CRT based on overall liking. The authors state that bitterness perception was the main driver of rejection.
Show data
process-protein-hydrolysate-debittering —can_reduce_perceived_bitterness_of→ "The consumer rejection threshold (CRT) for mung bean protein hydrolysate (MBPH) permitted a higher addition concentration when sweetened brewed green tea was the reference (0.80% MBPH) than when unsweetened brewed green tea (0.48% MBPH) or water (0.40% MBPH) was the reference."How processing and cooking change it (2)
Scope: Protein hydrolysates (a review).
Note: The abstract does not compare the efficiency or yield of each method.
Show data
process-protein-hydrolysate-debittering —reduces_bitterness_via→ "Selective separation (activated-carbon treatment, alcohol extraction, isoelectric precipitation, silica gel chromatography, hydrophobic-interaction chromatography), bitterness masking, and biological methods (further hydrolysis by aminopeptidases, alkaline/neutral proteases, and carboxypeptidases; protease-catalyzed condensation reactions; and Lactobacillus debittering starter adjuncts)."Scope: Layer: food. Sesame (Sesamum indicum) protein. A simplex-lattice mixture design, with bitterness value measured by an E-tongue (TS-500Z, bitterness sensor C00).
Note: An example in which adding Flavourzyme, whose activity is mainly exopeptidase, acts to reduce bitterness. The text explains that the Alcalase-alone condition is on the more-bitter side because of exposed hydrophobic residues.
Show data
process-protein-hydrolysate-debittering —reduces→ sensation-bitter