Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Molecular Characterization and Bitter Taste Formation of Tryptic Hydrolysis of 11S Glycinin

  • Kim, Mi-Ryung (Center for Advanced Food Science and Technology, Graduate School of Biotechnology, Korea University) ;
  • Choi, Sang-Yun (Center for Advanced Food Science and Technology, Graduate School of Biotechnology, Korea University) ;
  • Lee, Cherl-Ho (Center for Advanced Food Science and Technology, Graduate School of Biotechnology, Korea University)
  • Published : 1999.08.01
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Abstract

The molecular size reduction and the formation of bitterness during a tryptic hydrolysis of soybean 11S glycinin were determined by using quantitative analysis and organoleptic evaluation. The 11S glycinin of 90% purity was prepared by cryoprecipitation and Con A Sepharose 4B affinity chromatography, and hydrolyzed with trypsin in a pH-stat reactor for 4 h. Bitterness was formed within 1 h of hydrolysis, and then slowly increased up to $3.5\times10^{-5}$ M quinine-HCl equivalent. The extent of hydrolysis (DH) was 7% at 1 h and increased up to 12% by the end of the reaction. The -amino nitrogen content increased from an initial 0.7 mM to 7 mM at the end of the period. The SDS-PAGE analysis showed that the acidic subunit of 11S glycinin was mostly hydrolyzed. The GP-HPLC analysis indicated that the bitterness was mainly contributed by the peptide fractions of molecular weights of 360-2,100 Da.

Keywords

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