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Effect of different proteases on bitterness of hemoglobin hydrolysates

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Abstract

Hemoglobin was hydrolyzed by several enzymes (Proctase, Alcalase, Neutrase, papain). Hydrolysates were analyzed (degree of hydrolysis, gel permeation on Superose 12 column, tasting) and fractionated by ultrafiltration and 2-butanol extraction. The bitter peptides were isolated and identified. The results were compared with those already obtained with peptic hemoglobin hydrolysates. All the findings were confirmed. Ultrafiltration concentrated bitter compounds in the fraction corresponding to 500–5000 Da, and these compounds were selectively extracted by 2-butanol. All the bitter peptides belonged to the same fragment of the Β-chain of bovine hemoglobin. Finally, the use of a Superose 12 Chromatographic column for easy detection of bitter hydrolysates without sensory analysis could be generalized for hemoglobin hydrolysates.

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Authors and Affiliations

  1. INSA, Centre de Bioingénierie Gilbert Durand (UMR 5504, LA. INRA), Complexe Scientifique de Rangueil, 31077, Toulouse Cedex, France

    Isabelle Aubes-Dufau & Didier Combes

Authors
  1. Isabelle Aubes-Dufau
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  2. Didier Combes
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Aubes-Dufau, I., Combes, D. Effect of different proteases on bitterness of hemoglobin hydrolysates. Appl Biochem Biotechnol 67, 127–138 (1997). https://doi.org/10.1007/BF02787847

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  • DOI: https://doi.org/10.1007/BF02787847

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