| 摘要 |
PURPOSE:To obtain a functional peptide from which bitterness and astringency are completely removed by treating hydrolyzed peptide of food protein with transglutaminase or a diluted acid. CONSTITUTION:A food protein is limitedly hydrolyzed with protease and/or an acid. Then the prepared hydrolyzed peptide is treated with transglutaminase or a diluted acid to give a functional peptide. The treatment with transglutaminase is usually carried out by adding 0.001-1,000 units transglutaminase to 1 pt.wt. hydrolyzed peptide. The reaction is effected usually 0-90 deg.C for 0.01-6000 minutes. The reaction solution is usually adjusted to pH 2-10. The functional peptide whose use and sale have been limited in terms of bitterness is provided with a large way out. |
