Debittering of protein hydrolysates using immobilized chicken intestinal mucosa |
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| Institution: | 1. Department of Biological Sciences, University of Massachusetts-Lowell, One University Avenue, Lowell, MA 01854, USA;2. Department of Physiology & Biophysics, Boston University School of Medicine, 700 Albany Street, Boston, MA 02118, USA;1. Pathology and Medical Biology, University Medical Center Groningen and University of Groningen, The Netherlands;2. Nephrology, University Medical Center Groningen and University of Groningen, The Netherlands;3. Department of Clinical Research, University of Bern, Inselspital, Switzerland;4. Clinical and Experimental Sciences, Faculty of Medicine, University of Southampton, Southampton General Hospital, Southampton, United Kingdom;5. Top Institute Food and Nutrition, Wageningen, The Netherlands;1. Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia;2. University of Malaya Centre for Proteomic Research, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia;3. Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia;4. Medical Biotechnology Laboratory, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia;1. Process Engineering Group, Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain;2. Dept. of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain |
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| Abstract: | Enzymatic hydrolysates of casein and soybean were treated with alginate immobilized chicken intestinal mucosa, as an aminopeptidase source, to bring about debittering. The mucosa was hygienised by irradiation (20 kGy) which brought about a complete decontamination of the tissue accompanied by a 20% loss in aminopepidase activity. The effectiveness of the process was demonstrable by a higher acceptability and a marked reduction in bitterness scores for casein (from 4.4 to 2.5) and soybean (from 3.8 to 2.2) in organoleptic analysis. The action of aminopeptidases to bring about this change was corroborated by a concomitant increase in free amino acids and a decrease in average peptide length of the samples after treatment. The RP HPLC profiles of casein and soybean protein hydrolysates before and after treatment showed a higher content of peaks in the hydrophilic region suggesting a decrease in hydrophobic peptides, responsible for bitter taste, in both the samples. Immobilization of the mucosal tissue in alginate afforded an increased pH and temperature tolerance to the enzymes. The possibility of the system for continuous operation over extended time periods is also discussed. |
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