Debittering of soy protein hydrolysates by Lysine-acetylation = 라이신 잔기의 아세틸화를 통한 콩단백질 가수분해산물의 쓴맛 제거

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In order to reduce the bitterness of soy protein hydrolysates, chemical modification of lysine wich had amino group was investigated. Isolated soy protein (ISP) was treated with N-acetylimidazole that specifically acetylated lysine and tyrosine. To have effects of chemical modification only on lysine, O-acetyl tyrosine was deacetylated at pH 11. The lysine-acetylated ISP and control ISP were hydrolyzed by bromelain to the same degree of hydrolysis (10\%), then the bitterness of each protein hydrolysates was evaluated. Sensory analyses indicated that the bitterness of hydrolysates of lysine-acetylated ISP decreased in comparison with that of hydrolysates of control ISP. Surface hydrophobicity of hydrolysates of lysine-acetylated ISP increased, but they had fewer lysine residues at the C-terminal region than those of control ISP. Consequently, the acetylation of lysine decreased the bitterness of protein hydrolysates, which implied that the amino group of lysine played a role for the sensation of bitterness.
Advisors
Rhee, Joon-Shick이준식
Description
한국과학기술원 : 생물공학과,
Publisher
한국과학기술원
Issue Date
1994
Identifier
69142/325007 / 000923286
Language
eng
Description

학위논문(석사) - 한국과학기술원 : 생물공학과, 1994.2, [ vi, 62 p. ]

URI
http://hdl.handle.net/10203/28460
Link
http://library.kaist.ac.kr/search/detail/view.do?bibCtrlNo=69142&flag=dissertation
Appears in Collection
BS-Theses_Master(석사논문)
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