{"id":7354,"date":"2024-09-26T07:58:48","date_gmt":"2024-09-26T07:58:48","guid":{"rendered":"https:\/\/longchangchemical.com\/?p=7354"},"modified":"2024-09-28T11:48:55","modified_gmt":"2024-09-28T11:48:55","slug":"how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate","status":"publish","type":"post","link":"https:\/\/longchangchemical.com\/id\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/","title":{"rendered":"Bagaimana cara efektif melemahkan rasa pahit hidrolisat protein?"},"content":{"rendered":"

Bagaimana cara efektif melemahkan rasa pahit hidrolisat protein?<\/p>\n

Dalam industri makanan modern, hidrolisis protein umumnya didasarkan pada hidrolisis enzimatik, hidrolisat protein memiliki aktivitas fisiologis yang lebih baik daripada protein utuh, dan peptida molekul kecil mudah diserap oleh tubuh manusia secara efektif dan cepat. Penelitian terbaru menunjukkan bahwa hidrolisat seperti peptida kedelai juga memiliki antigenisitas rendah, antihipertensi, penghambatan kolesterol, dan fungsi kesehatan lainnya. Namun, protein menghasilkan tingkat kepahitan yang berbeda selama hidrolisis enzimatik, yang membatasi penerapan hidrolisat protein dalam makanan modern. Oleh karena itu, bagaimana cara mengurangi rasa pahit hidrolisat protein menjadi hambatan teknis utama dalam pengembangan hidrolisat protein sebagai makanan. Dalam makalah ini, faktor-faktor yang mempengaruhi pembentukan rasa pahit dan metode untuk menghilangkan rasa pahit ditinjau.<\/p>\n

Generasi rasa pahit<\/p>\n

Rasa pahit hidrolisat protein terutama berasal dari polipeptida hidrofobik dalam hidrolisat, protein alami itu sendiri tidak memiliki rasa pahit, sebagian besar rantai samping hidrofobik dibungkus di dalam molekul protein, yang tidak dapat dikontak dengan sel perasa; di sisi lain, protein utuh memiliki berat molekul yang besar dan konfigurasi molekul yang kompleks, dan terdapat jarak spasial antara residu hidrofobik dan penerima rasa pada pengecap, sehingga tidak ada kepahitan yang dihasilkan. Setelah hidrolisis enzimatik protein untuk menghasilkan polipeptida dengan berat molekul yang lebih rendah, rantai samping hidrofobik terpapar dan polipeptida bersentuhan dengan sel pengecap dan menghasilkan rasa pahit. Selain itu, keberadaan gugus hidrofilik dan residu asam amino basa pada peptida juga berpengaruh pada rasa pahit peptida.<\/p>\n

Faktor-faktor dalam pembentukan rasa pahit<\/p>\n

Hidrofobisitas peptida pahit
\nUrutan asam amino (struktur primer) dari peptida
\nStruktur spasial peptida (struktur sekunder)
\nUkuran berat molekul peptida, sumber bahan baku protein
\nPilihan jenis protease
\nTingkat hidrolisis protein<\/p>\n

Dengan reaksi enzimatik protease, molekul besar protein dipotong oleh protease dari tempat yang berbeda menjadi molekul kecil polipeptida. Jika ujung polipeptida adalah residu asam amino hidrofobik atau polipeptida mengandung lebih banyak asam amino hidrofobik, maka akan mudah digabungkan dengan reseptor pahit untuk menghasilkan rasa pahit berintensitas tinggi; dan telah ditemukan bahwa asam amino hidrofobik yang ada dalam bentuk satu unit jauh lebih lemah dalam rasa pahitnya. Asam amino hidrofobik yang umum adalah tirosin, triptofan, fenilalanin, valin, leusin, isoleusin, alanin, dan metionin [6], mengurangi proporsi asam amino ini di bagian tengah dan ujung polipeptida secara substansial dapat mengurangi rasa pahit produk proteolitik.<\/p>\n

Setelah bertahun-tahun melakukan penelitian intensif, kami telah mengembangkan seri FF (termasuk dua produk: FF104 dan FF106), sediaan enzim kompleks yang secara substansial dapat mengurangi rasa pahit dari pencernaan proteolitik. Enzim ini dibuat dengan mencampurkan endonuklease dan eksonuklease terpilih. Endonuklease secara efisien dapat menghidrolisis rantai peptida internal protein dan menghidrolisis protein besar menjadi polipeptida; eksonuklease dapat dengan cepat mengurangi asam amino hidrofobik di ujung terminal-N dari rantai polipeptida dan mengubahnya menjadi polipeptida dengan asam amino hidrofilik di ujung terminal-N. Dengan mengurangi proporsi peptida dengan asam amino hidrofobik di ujung terminal N, rasa pahit dari larutan proteolitik dapat dikurangi.<\/p>\n

Proses aplikasi<\/p>\n

Larutan proteolitik --pH6.0-6.5, T 50-55 \u2103 - Tambahkan 0,1-0,3% FF104\/FF106 - Bereaksi selama 5-6 jam - Naikkan suhu menjadi 75 \u2103, tetap hangat selama 30 menit - Tambahkan zat lain, reaksi Melad - Konsentrasi dan pengeringan - Produk jadi<\/p>\n

Contoh aplikasi<\/p>\n

Aplikasi FF104 dan FF106 dalam ekstrak ragi<\/p>\n

Kedua sediaan enzim tersebut secara substansial dapat meningkatkan rasa pahit produk, memiliki efek peningkatan tertentu pada kesegaran, kepenuhan, dan ketebalan, dan secara substansial dapat meningkatkan rasa keseluruhan produk yang diaplikasikan.<\/p>\n

Hubungi Kami Sekarang!<\/b><\/strong><\/h2>\n

Jika Anda membutuhkan Harga, silakan isi informasi kontak Anda di formulir di bawah ini, kami biasanya akan menghubungi Anda dalam waktu 24 jam. Anda juga bisa mengirim email kepada saya\u00a0info@longchangchemical.com<\/a><\/span>\u00a0selama jam kerja (8:30 pagi hingga 6:00 sore UTC+8 Senin-Sabtu) atau gunakan obrolan langsung situs web untuk mendapatkan balasan secepatnya.<\/b><\/strong><\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Senyawa Glukoamilase<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Xilanase<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Selulase<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringinase<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amilase<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Glukosa oksidase<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-Amilase<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektinase<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroksidase<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lipase<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katalase<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elastase<\/span><\/a><\/td>\n39445-21-1<\/td>\n<\/tr>\n
Urease<\/span><\/a><\/td>\n9002-13-5<\/td>\n<\/tr>\n
DEXTRANASE<\/span><\/a><\/td>\n9025-70-1<\/td>\n<\/tr>\n
L-Laktat dehidrogenase<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrogenase malat<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Kolesterol oksidase<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Bagaimana cara efektif melemahkan rasa pahit hidrolisat protein? Dalam industri makanan modern, hidrolisis protein umumnya didasarkan pada hidrolisis enzimatik, hidrolisat protein memiliki aktivitas fisiologis yang lebih baik daripada protein utuh, dan peptida molekul kecil mudah diserap oleh tubuh manusia secara efektif dan cepat. Penelitian terbaru menunjukkan bahwa hidrolisat seperti [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-7354","post","type-post","status-publish","format-standard","hentry","category-enzyme-news"],"yoast_head":"\nHow to effectively weaken the bitter taste of protein hydrolysate? - Longchang Chemical<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangchemical.com\/id\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to effectively weaken the bitter taste of protein hydrolysate? - Longchang Chemical\" \/>\n<meta property=\"og:description\" content=\"How to effectively weaken the bitter taste of protein hydrolysate? In modern food industry, protein hydrolysis is generally based on enzymatic hydrolysis, protein hydrolysates have better physiological activity than intact proteins, and small molecule peptides are easy to be absorbed by the human body effectively and quickly. 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