title: Debittering of enzymatic hydrolysates using an aminopeptidase from the edible basidiomycete Grifola frondosa.
abstract: 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.
authors.affiliation: Food Research Center, Niigata Agricultural Research Institute, 2-25 Shin-ei cho, Kamo, Niigata 959-1381, Japan. nisiwaki@ari.pref.niigata.jp
authors.forename: Toshikazu
authors.initials: T
authors.lastname: Nishiwaki
authors.forename: Satoshi
authors.initials: S
authors.lastname: Yoshimizu
authors.forename: Michio
authors.initials: M
authors.lastname: Furuta
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Hayashi