{"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\/nl\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/","title":{"rendered":"Hoe kan de bittere smaak van eiwithydrolysaat effectief worden afgezwakt?"},"content":{"rendered":"

Hoe kan de bittere smaak van eiwithydrolysaat effectief worden afgezwakt?<\/p>\n

In de moderne voedingsmiddelenindustrie is eiwithydrolyse meestal gebaseerd op enzymatische hydrolyse. Eiwithydrolysaten hebben een betere fysiologische activiteit dan intacte eiwitten en peptiden met kleine moleculen kunnen gemakkelijk en snel door het menselijk lichaam worden opgenomen. Recente studies hebben aangetoond dat hydrolysaten zoals sojapeptiden ook een lage antigeniciteit, antihypertensivum, cholesterolremming en andere gezondheidsfuncties hebben. Eiwitten produceren echter verschillende graden van bitterheid tijdens enzymatische hydrolyse, wat de toepassing van eiwithydrolysaten in moderne voeding beperkt. Daarom is het verminderen van de bittere smaak van eiwithydrolysaat het belangrijkste technische knelpunt in de ontwikkeling van eiwithydrolysaat als voedingsmiddel. In dit artikel worden de factoren die van invloed zijn op de vorming van de bittere smaak en de methoden om de bittere smaak te verwijderen besproken.<\/p>\n

Generatie van bittere smaak<\/p>\n

De bittere smaak van eiwithydrolysaat komt voornamelijk van de hydrofobe polypeptide in het hydrolysaat, het natuurlijke eiwit zelf heeft geen bittere smaak, de meeste hydrofobe zijketens zitten in het eiwitmolecuul gewikkeld, waardoor ze niet in contact kunnen komen met de smaakcellen; aan de andere kant hebben intacte eiwitten een groot moleculair gewicht en een complexe moleculaire configuratie, en is er een ruimtelijke afstand tussen de hydrofobe residuen en de smaakontvangers op de smaakpapillen, zodat er geen bitterheid geproduceerd wordt. Na enzymatische hydrolyse van eiwitten om polypeptiden met een lager moleculair gewicht te produceren, worden de hydrofobe zijketens blootgelegd en komen de polypeptiden in contact met de smaakcellen en produceren ze een bittere smaak. Daarnaast heeft de aanwezigheid van hydrofiele groepen en basische aminozuurresiduen in het peptide ook een effect op de bittere smaak van het peptide.<\/p>\n

Factoren in de vorming van bittere smaak<\/p>\n

Hydrofobiciteit van bittere peptiden
\nAminozuursequentie (primaire structuur) van het peptide
\nRuimtelijke structuur van het peptide (secundaire structuur)
\nMolecuulgewicht van de peptide, bron van de eiwitgrondstof
\nKeuze van type protease
\nMate van eiwithydrolyse<\/p>\n

Door de enzymatische reactie van protease worden grote eiwitmoleculen op verschillende plaatsen door protease uit elkaar getrokken tot kleine polypeptide moleculen. Als het uiteinde van de polypeptide bestaat uit hydrofobe aminozuurresten of als de polypeptide meer hydrofobe aminozuren bevat, kan het gemakkelijk gecombineerd worden met de bittere receptor om een bittere smaak met een hoge intensiteit te produceren; en er is ontdekt dat hydrofobe aminozuren in de vorm van een enkele eenheid veel zwakker zijn in hun bittere smaak. Veel voorkomende hydrofobe aminozuren zijn tyrosine, tryptofaan, fenylalanine, valine, leucine, isoleucine, alanine en methionine [6], het verminderen van het aandeel van deze aminozuren in het midden en de uiteinden van de polypeptide kan de bitterheid van proteolytische producten aanzienlijk verminderen.<\/p>\n

Na jaren van intensief onderzoek hebben we de FF-serie ontwikkeld (waaronder twee producten: FF104 en FF106), een complex enzympreparaat dat de bittere smaak van proteolytische digesties aanzienlijk kan verminderen. De enzymen worden bereid door geselecteerde endonucleasen en exonucleasen te mengen. Het endonuclease kan de interne peptideketen van eiwitten effici\u00ebnt hydrolyseren en grote eiwitten hydrolyseren tot polypeptiden; het exonuclease kan de hydrofobe aminozuren aan het N-terminale uiteinde van de polypeptideketen snel afknippen en omzetten in polypeptiden met hydrofiele aminozuren aan het N-terminale uiteinde. Door het aandeel peptiden met hydrofobe aminozuren aan het N-terminale uiteinde te verminderen, kan de bittere smaak van de proteolytische oplossing worden verminderd.<\/p>\n

Aanvraagprocedure<\/p>\n

Proteolytische oplossing --pH6.0-6.5, T 50-55\u2103-- Voeg 0.1-0.3% van FF104\/FF106-- Reageer gedurende 5-6u-- Verhoog de temperatuur tot 75\u2103, warm houden gedurende 30min-- Voeg andere stoffen toe, Melad reactie -- Concentreren en drogen -- Eindproduct<\/p>\n

Toepassingsvoorbeelden<\/p>\n

Toepassing van FF104 en FF106 in gistextracten<\/p>\n

Beide enzympreparaten kunnen de bitterheid van het product aanzienlijk verbeteren, hebben een zeker stimulerend effect op versheid, volheid en dikte, en kunnen de algehele smaak van het toegepaste product aanzienlijk verbeteren.<\/p>\n

Neem nu contact met ons op!<\/b><\/strong><\/h2>\n

Als je Price nodig hebt, vul dan je contactgegevens in op het formulier hieronder. We nemen dan meestal binnen 24 uur contact met je op. Je kunt me ook een e-mail sturen\u00a0info@longchangchemical.com<\/a><\/span>\u00a0tijdens kantooruren (8:30 tot 18:00 UTC+8 ma. ~ za.) of gebruik de live chat op de website voor een snel antwoord.<\/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
Samenstelling Glucoamylase<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Xylanase<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Cellulase<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringinase<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-amylase<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Glucose-oxidase<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-amylase<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pectinase<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroxidase<\/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-Lactische dehydrogenase<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehydrogenase malaat<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Cholesteroloxidase<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Hoe kan de bittere smaak van eiwithydrolysaat effectief worden afgezwakt? In de moderne voedingsmiddelenindustrie is eiwithydrolyse meestal gebaseerd op enzymatische hydrolyse. Eiwithydrolysaten hebben een betere fysiologische activiteit dan intacte eiwitten en peptiden met kleine moleculen kunnen gemakkelijk en snel door het menselijk lichaam worden opgenomen. Recente studies hebben aangetoond dat hydrolysaten zoals [...]<\/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\/nl\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\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. Recent studies have shown that hydrolysates such as […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/longchangchemical.com\/nl\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\" \/>\n<meta property=\"og:site_name\" content=\"Longchang Chemical\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-26T07:58:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-28T11:48:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/longchangchemical.com\/wp-content\/uploads\/2024\/02\/logo-jpeg.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Longchang Chemical\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/longchangchemical.com\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/longchangchemical.com\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\"},\"author\":{\"name\":\"Longchang Chemical\",\"@id\":\"https:\/\/longchangchemical.com\/#\/schema\/person\/ecb1ad846136c6f1ca534b62978c6a8e\"},\"headline\":\"How to effectively weaken the bitter taste of protein hydrolysate?\",\"datePublished\":\"2024-09-26T07:58:48+00:00\",\"dateModified\":\"2024-09-28T11:48:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/longchangchemical.com\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\"},\"wordCount\":760,\"publisher\":{\"@id\":\"https:\/\/longchangchemical.com\/#organization\"},\"articleSection\":[\"Enzyme News\"],\"inLanguage\":\"nl-NL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/longchangchemical.com\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\",\"url\":\"https:\/\/longchangchemical.com\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\",\"name\":\"How to effectively weaken the bitter taste of protein hydrolysate? 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