蛋白质酶法水解物苦味的控制  

The controlling of bitter taste of enzymatic hydrolyses of proteins

作　　者：许永红[1] 

机构地区：[1]北京市食品工业研究所

出　　处：《食品工业科技》1997年第3期1-4,共4页Science and Technology of Food Industry

摘　　要：蛋白质酶法水解物的苦味问题，曾经在很长一段时间内困扰着食品科学家们，并阻碍了蛋白质水解物在食品工业中的应用。本文回顾了蛋白质水解物的苦味问题及其控制，包括苦味物质的化学结构和蛋白质酶法水解过程中苦味的控制及苦味的去除。The problem of bitter taste of enzymic hydrolysates of proteins has once disturbed food scientists for a long time,and is a drawback to the application of protein hydrolysates in food industry.A lookover on the problem is given in this paper,which includes the chemical structures of bitter substances,control of bitter taste during hydrolysis,and the debittering methods of enzymic protein hydrolysates.

关 键 词：蛋白质 酶法 水解物 苦味 控制 

分 类 号：TQ936.1[化学工程]