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PubMed · 1368525

Practical debittering using model peptides and related compounds.

M Tamura·N Mori·T Miyoshi·S Koyama·H Kohri·H Okai
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Abstract

In order to develop a practical debittering method for amino acids and peptides, several debittering methods were studied. The authors found that hooking acidic amino acids to and acetylation of bitter amino acids is very effective to remove the bitterness from their concentrated solution. For debittering by mixing with additives, skin milk and other peptide compounds were effective. Acidic amino acids were also effective to reduce the bitterness. Gelatinized starch was found to be useful for debittering because it takes bitter substances into its net structure.

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Amino Acid SequenceAmino AcidsCyclodextrinsHumansMolecular Sequence DataOligopeptidesStarchStructure-Activity RelationshipTasteJournal Article

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M Tamura, N Mori, T Miyoshi, S Koyama, H Kohri, H Okai. 1990. Practical debittering using model peptides and related compounds.. https://pubmed.ncbi.nlm.nih.gov/1368525/

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