{"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\/tr\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/","title":{"rendered":"Protein hidrolizat\u0131n\u0131n ac\u0131 tad\u0131 nas\u0131l etkili bir \u015fekilde zay\u0131flat\u0131l\u0131r?"},"content":{"rendered":"

Protein hidrolizat\u0131n\u0131n ac\u0131 tad\u0131 nas\u0131l etkili bir \u015fekilde zay\u0131flat\u0131l\u0131r?<\/p>\n

Modern g\u0131da end\u00fcstrisinde, protein hidrolizi genellikle enzimatik hidrolize dayan\u0131r, protein hidrolizatlar\u0131 bozulmam\u0131\u015f proteinlerden daha iyi fizyolojik aktiviteye sahiptir ve k\u00fc\u00e7\u00fck molek\u00fcll\u00fc peptitlerin insan v\u00fccudu taraf\u0131ndan etkili ve h\u0131zl\u0131 bir \u015fekilde emilmesi kolayd\u0131r. Son \u00e7al\u0131\u015fmalar, soya fasulyesi peptitleri gibi hidrolizatlar\u0131n da d\u00fc\u015f\u00fck antijenisite, antihipertansif, kolesterol inhibisyonu ve di\u011fer sa\u011fl\u0131k fonksiyonlar\u0131na sahip oldu\u011funu g\u00f6stermi\u015ftir. Bununla birlikte, proteinler enzimatik hidroliz s\u0131ras\u0131nda farkl\u0131 derecelerde ac\u0131l\u0131k \u00fcretir, bu da protein hidrolizatlar\u0131n\u0131n modern g\u0131dalarda uygulanmas\u0131n\u0131 s\u0131n\u0131rlar. Bu nedenle, protein hidrolizat\u0131n\u0131n ac\u0131 tad\u0131n\u0131n nas\u0131l azalt\u0131laca\u011f\u0131, protein hidrolizat\u0131n\u0131n g\u0131da olarak geli\u015ftirilmesinde ana teknik darbo\u011faz haline gelmektedir. Bu makalede, ac\u0131 tad\u0131n olu\u015fumunu etkileyen fakt\u00f6rler ve ac\u0131l\u0131\u011f\u0131 giderme y\u00f6ntemleri g\u00f6zden ge\u00e7irilmi\u015ftir.<\/p>\n

Ac\u0131 tat olu\u015fumu<\/p>\n

Protein hidrolizat\u0131n\u0131n ac\u0131 tad\u0131 esas olarak hidrolizattaki hidrofobik polipeptitten gelir, do\u011fal proteinin kendisi ac\u0131 tada sahip de\u011fildir, hidrofobik yan zincirin \u00e7o\u011fu protein molek\u00fcl\u00fcn\u00fcn i\u00e7ine sar\u0131lm\u0131\u015ft\u0131r, bu da tat h\u00fccreleriyle temas edemez; \u00d6te yandan, bozulmam\u0131\u015f proteinler b\u00fcy\u00fck bir molek\u00fcler a\u011f\u0131rl\u0131\u011fa ve karma\u015f\u0131k molek\u00fcler konfig\u00fcrasyona sahiptir ve hidrofobik kal\u0131nt\u0131lar ile tat tomurcuklar\u0131 \u00fczerindeki tat al\u0131c\u0131lar\u0131 aras\u0131nda uzamsal bir mesafe vard\u0131r, b\u00f6ylece ac\u0131 \u00fcretilmez. Daha d\u00fc\u015f\u00fck molek\u00fcler a\u011f\u0131rl\u0131kl\u0131 polipeptitler \u00fcretmek i\u00e7in proteinlerin enzimatik hidrolizinden sonra, hidrofobik yan zincirler a\u00e7\u0131\u011fa \u00e7\u0131kar ve polipeptitler tat h\u00fccreleriyle temas eder ve ac\u0131 bir tat \u00fcretir. Ayr\u0131ca, peptitteki hidrofilik gruplar\u0131n ve bazik amino asit kal\u0131nt\u0131lar\u0131n\u0131n varl\u0131\u011f\u0131 da peptit ac\u0131 tad\u0131 \u00fczerinde etkilidir.<\/p>\n

Ac\u0131 tat olu\u015fumundaki fakt\u00f6rler<\/p>\n

Ac\u0131 peptitlerin hidrofobikli\u011fi
\nPeptidin amino asit dizisi (birincil yap\u0131)
\nPeptidin uzaysal yap\u0131s\u0131 (ikincil yap\u0131)
\nPeptidin molek\u00fcler a\u011f\u0131rl\u0131k boyutu, protein hammaddesinin kayna\u011f\u0131
\nProteaz tipi se\u00e7imi
\nProtein hidroliz derecesi<\/p>\n

Proteaz\u0131n enzimatik reaksiyonu ile b\u00fcy\u00fck protein molek\u00fclleri, k\u00fc\u00e7\u00fck polipeptit molek\u00fclleri haline gelmek \u00fczere farkl\u0131 b\u00f6lgelerden proteaz taraf\u0131ndan par\u00e7alan\u0131r. Polipeptidin ucunda hidrofobik amino asit kal\u0131nt\u0131lar\u0131 varsa veya polipeptid daha fazla hidrofobik amino asit i\u00e7eriyorsa, y\u00fcksek yo\u011funluklu ac\u0131 bir tat \u00fcretmek i\u00e7in ac\u0131 resept\u00f6r\u00fc ile birle\u015ftirilmesi kolayd\u0131r; ve tek bir birim \u015feklinde bulunan hidrofobik amino asitlerin ac\u0131 tatlar\u0131n\u0131n \u00e7ok daha zay\u0131f oldu\u011fu bulunmu\u015ftur. Yayg\u0131n hidrofobik amino asitler tirozin, triptofan, fenilalanin, valin, l\u00f6sin, izol\u00f6sin, alanin ve metiyonindir [6], polipeptidin ortas\u0131nda ve u\u00e7lar\u0131nda bu amino asitlerin oran\u0131n\u0131 azaltmak proteolitik \u00fcr\u00fcnlerin ac\u0131l\u0131\u011f\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir.<\/p>\n

Y\u0131llar s\u00fcren yo\u011fun ara\u015ft\u0131rmalardan sonra, proteolitik sindirimlerin ac\u0131 tad\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilen karma\u015f\u0131k bir enzim preparat\u0131 olan FF serisini (iki \u00fcr\u00fcn dahil: FF104 ve FF106) geli\u015ftirdik. Enzimler, se\u00e7ilmi\u015f endon\u00fckleazlar ve ekzon\u00fckleazlar\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131yla haz\u0131rlan\u0131r. Endon\u00fckleaz, proteinlerin i\u00e7 peptit zincirini verimli bir \u015fekilde hidrolize edebilir ve b\u00fcy\u00fck proteinleri polipeptitlere hidrolize edebilir; ekzon\u00fckleaz, polipeptit zincirinin N-terminal ucundaki hidrofobik amino asitleri h\u0131zla kesebilir ve N-terminal ucunda hidrofilik amino asitlere sahip polipeptitlere d\u00f6n\u00fc\u015ft\u00fcrebilir. N-terminal ucunda hidrofobik amino asitler bulunan peptitlerin oran\u0131n\u0131 azaltarak, proteolitik \u00e7\u00f6zeltinin ac\u0131 tad\u0131 azalt\u0131labilir.<\/p>\n

Ba\u015fvuru s\u00fcreci<\/p>\n

Proteolitik \u00e7\u00f6zelti --pH6.0-6.5, T 50-55 \u2103-- 0.1-0.3% FF104\/FF106 ekleyin-- 5-6 saat reaksiyona girin-- S\u0131cakl\u0131\u011f\u0131 75 \u2103'ye y\u00fckseltin, 30 dakika s\u0131cak tutun-- Di\u011fer maddeleri ekleyin, Melad reaksiyonu -- Konsantrasyon ve kurutma -- Bitmi\u015f \u00fcr\u00fcn<\/p>\n

Uygulama \u00f6rnekleri<\/p>\n

FF104 ve FF106'n\u0131n maya \u00f6z\u00fctlerinde uygulanmas\u0131<\/p>\n

Her iki enzim preparat\u0131 da \u00fcr\u00fcn\u00fcn ac\u0131l\u0131\u011f\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir, tazelik, dolgunluk ve kal\u0131nl\u0131k \u00fczerinde belirli bir iyile\u015ftirme etkisine sahiptir ve uygulanan \u00fcr\u00fcn\u00fcn genel tad\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir.<\/p>\n

\u015eimdi Bize Ula\u015f\u0131n!<\/b><\/strong><\/h2>\n

Fiyata ihtiyac\u0131n\u0131z varsa, l\u00fctfen a\u015fa\u011f\u0131daki forma ileti\u015fim bilgilerinizi doldurun, genellikle 24 saat i\u00e7inde sizinle ileti\u015fime ge\u00e7ece\u011fiz. Bana e-posta da g\u00f6nderebilirsiniz\u00a0info@longchangchemical.com<\/a><\/span>\u00a0\u00c7al\u0131\u015fma saatleri i\u00e7inde (8:30 - 6:00 UTC+8 Pzt.~Sat.) veya h\u0131zl\u0131 yan\u0131t almak i\u00e7in web sitesi canl\u0131 sohbetini kullan\u0131n.<\/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
Bile\u015fik Glukoamilaz<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Ksilanaz<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Sel\u00fclaz<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringinaz<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amilaz<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Glikoz oksidaz<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
Alfa-Amilaz<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektinaz<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroksidaz<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lipaz<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katalaz<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elastaz<\/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-Laktik dehidrojenaz<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrojenaz malat<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Kolesterol oksidaz<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Protein hidrolizat\u0131n\u0131n ac\u0131 tad\u0131 nas\u0131l etkili bir \u015fekilde zay\u0131flat\u0131l\u0131r? Modern g\u0131da end\u00fcstrisinde, protein hidrolizi genellikle enzimatik hidrolize dayan\u0131r, protein hidrolizatlar\u0131 bozulmam\u0131\u015f proteinlerden daha iyi fizyolojik aktiviteye sahiptir ve k\u00fc\u00e7\u00fck molek\u00fcll\u00fc peptitlerin insan v\u00fccudu taraf\u0131ndan etkili ve h\u0131zl\u0131 bir \u015fekilde emilmesi kolayd\u0131r. Son \u00e7al\u0131\u015fmalar g\u00f6stermi\u015ftir ki [...] gibi hidrolizatlar<\/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\/tr\/how-to-effectively-weaken-the-bitter-taste-of-protein-hydrolysate\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\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? 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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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