Abstract:

The effects of active carbon and 2-butanol on debitterness of the milk hydrolyzates were investigated in this paper. Results showed that the debittering effects of active carbon powder were better than those of 2-butanol. With active carbon powder, the optimized process parameters were presented as follows: the 2.5% of active carbon powder usage, the debittering temperature of 30 ℃ and treatment for 30 min. Under such conditions, the bitterness of milk protein hydrolyzates was hardly detected and the loss of nitrogen was about 25%. Amino acids analysis showed that the losses of hydrophobic amino acids were higher than that of hydrophilic amino acid in the milk protein hydrolyzates during debittering process.

Key words: milk protein hydrolyzates, active carbon, 2-butanol, debittering, amino acid