Good Morning researcher, I'm a student currently on project to debitter the soy milk hydrosylates. But the problem is the soy milk hydrosylates is not bitter. So im asking if this protein content effect the bitterness? Im using papain enzyme to hydrolyse the soy milk, and how much concentration does it need to hydrolyse it?? Thank you!!
Several factors are likely to be the cause for bitterness in protein hydrolysates. The hydrophobicity, primary sequence, spatial structure, molecular weight, and bulkiness of peptides tend to be inter-related and a combination of these factors is most likely responsible for bitterness
I recommend you two approaches :
1. Try to quantify the molecular weight MW (SDS-page) of peptides, some fractions are not bitter depending on the MW
2. certain proteases do not produce bitter hydrolysates - you have to test other proteases in your experiment design
no only the peptides cause bitterns, but also the glycoprotein between peptide and galactose sugar make soy milk bitter so, you need to break down the galactose conjugation by adding some galctourinase enzyme and check the test.
@Sami GHNIMI, so because the lack of equipment, I use refferences, and I followed some researches about soy milk hydrolysis. Based on my run test, the soy milk did hydrolyzed, but there's isn't bitter taste. I think the problem is with the soy milk which protein content is quite low as I not test it yet, so Im thinking if the protein content is high (about 7 g protein/100 g soy milk), the bitter taste could be tasted by panelist.
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