| 摘要 |
PROBLEM TO BE SOLVED: To obtain a low-bitter peptide useful in e.g. foods, medical foods, seasonings, etc., without the need of any bitter-mitigating operation by making an endopeptidase having such substrate specificity as to be low in the activity to cleave the terminal of a hydrophobic amino acid act on a protein. SOLUTION: This low-bitter peptide is obtained without the need of any special bitter-mitigating technique by the following procedure: an endopeptidase such as germinated soybean enzyme cysteine protease D3, having such substrate specificity as to be low in the activity to cleave the terminal of a hydrophobic amino acid, is added to a protein such as a separated soybean protein solution followed by adjusting the system to pH 4.5 and allowing the system to react at 37 deg.C for 24 h; after ending the reaction, the system is treated under heating at 100 deg.C for 15 min to deactivate the enzyme followed by centrifugal separation to collect the resulting supernatant fraction, which is then neutralized to about pH 7 with NaOH and lyophilized. This low-bitter peptide is useful in various fields including foods, enteral nutrients, medical foods, seasonings, flavor improvers food property improvers, food additives and feed. |
