FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 212-216.

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Evaluation of the Debittering about Casein Hydrolysates rich of ACE Inhibitor Peptides Using Electronic Tongue

  

  • Received:2012-05-30 Revised:2013-01-12 Online:2013-02-25 Published:2013-01-29

Abstract:

Abstract: Debittering the casein hydrolysate with flavor enzymatic, electronic tongue technology combined with the sensory evaluation method was used to evaluate the debittering effect, and the ACE inhibitory activity of hydrolysate before and after debittering was detected by HHL method. The results showed that there are some differences between sensory evaluation method and electronic tongue technology, the latter have more advantage at resolution, sensitivity, stability and so on than former. Indicating the debittering effect with bitterness and after-bitterness for the nine kinds of products from orthogonal test, The results showed that the sample 3 has the best debittering effect which was prepared under the conditions of that ratio of enzyme to substrate is 2800u/g, pH valule is 6.8, hydrolysed time is 2.5h, in order to obtain the more active sample, four samples (3, 6, 8, 9) with good debittering effect and casein hydrolysate without debitting were compared IC50. The results showed that IC50 of sample 9 (0.28mg/mL) was similar to IC50 of hydrolysate without debittering (0.27mg/mL).

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