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Practical debittering using model peptides and related compounds.

M Tamura¹, N Mori, T Miyoshi

¹Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Japan.

Agricultural and Biological Chemistry

|January 1, 1990

Summary

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This study explored practical debittering methods for amino acids and peptides. Effective techniques include acetylation and using additives like milk or gelatinized starch to reduce bitterness.

Area of Science:

Food Science
Biochemistry

Background:

Amino acids and peptides can possess undesirable bitterness.
Developing effective debittering methods is crucial for food and pharmaceutical applications.

Purpose of the Study:

To investigate practical debittering strategies for amino acids and peptides.
To identify compounds and methods that can reduce or eliminate bitterness.

Main Methods:

Chemical modification, specifically acetylation, of bitter amino acids.
Incorporation of acidic amino acids to mask bitterness.
Utilizing additives such as milk, peptide compounds, and gelatinized starch.
Evaluating the efficacy of these methods in concentrated solutions.

Main Results:

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Acetylation of bitter amino acids significantly reduced their bitterness.
Acidic amino acids were effective in masking the bitterness of concentrated solutions.
Skin milk, other peptide compounds, and acidic amino acids showed effectiveness as debittering additives.
Gelatinized starch demonstrated utility by entrapping bitter substances within its structure.

Conclusions:

Chemical modification and strategic addition of compounds offer practical solutions for debittering amino acids and peptides.
The findings provide valuable insights for improving the palatability of products containing amino acids and peptides.