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Debittering of enzymatic hydrolysates using an aminopeptidase from the edible basidiomycete Grifola frondosa

2002; Elsevier BV; Volume: 93; Issue: 1 Linguagem: Inglês

10.1016/s1389-1723(02)80055-x

1389-1723

Toshikazu Nishiwaki, Satoshi Yoshimizu, Michio Furuta, Kiyoshi Hayashi,

Phytase and its Applications

Bitter peptide solutions, prepared by the enzymatic hydrolysis of soy protein and milk casein, were treated with an aminopeptidase from the edible basidiomycete Grifola frondosa. As the incubation time elapsed, the amount of free amino acids released increased and the bitterness of the enzyme reaction mixtures decreased. However, the debittering of the milk casein hydrolysate by the aminopeptidase was less effective than that observed for the soy protein hydrolysate. Hydrophobic amino acids such as valine, leucine, phenylalanine, tyrosine, and isoleucine were preferentially released from the bitter solutions by the action of the aminopeptidase.