Debittering casein hydrolysates with octadecyl-siloxane (C18) columns

被引：16
|
作者：
Lin, SB [1 ]
Nelles, LP [1 ]
Cordle, CT [1 ]
Thomas, RL [1 ]
机构：
[1] ABBOTT LABS, ROSS PROD DIV, COLUMBUS, OH 43215 USA
来源：
JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 04期
关键词：
casein hydrolysate; debittering; bitter peptide; hydrophobic adsorption; immunological properties;
D O I：
10.1111/j.1365-2621.1997.tb15431.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three casein hydrolysates (degree of hydrolysis (DH) of 23, 47, and 65.5 (%)) were debittered using three different hydrophobic adsorption columns, C18, C8, and phenolic resin (PR). Higher DH hydrolysates resulted in higher total nitrogen yields through the debittering process. The C18 and PR columns had more effective debittering than the C8 column, which had the highest processing yield. The PR column had much lower processing yield than the C18 column. Q-value correlated with bitterness in the hydrolysates. Antigenicity of treated hydrolysates was reduced by the debittering process.
引用
收藏
页码：665 / 670
页数：6
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