ABSTRACTTo reduce bitterness of soy protein hydrolyates, chemical modification of lysine was investigated. Isolated soy protein (ISP) was treated with N‐acetylimidazole for acetylation of lysine and tyrosine. 0‐acetyI tyrosine was deacetylated at pH 11. The lysine‐acetylated soy protein and control protein were hydrolyzed by bromelain to the same degree of hydrolysis (10), and then bitterness of each protein hydrolysate was evaluated. Sensory analyses indicated that bitterness of hydrolysates of lysine‐acetylated ISP decreased in comparison with hydrolysates of control ISP (p<0.005). Surface hydrophobicity of hydrolysates of lysine‐acetylated ISP slightly increased, and they had fewer lysine residues at the C‐terminal region than hydrolysates of
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