EFFECT OF DIFFERENT PROTEASES ON BITTERNESS OF HEMOGLOBIN HYDROLYSATES

Hemoglobin was hydrolyzed by several enzymes (Proctase, Alcalase, Neut rase, papain). Hydrolysates were analyzed (degree of hydrolysis, gel p ermeation on Superose 12 column, tasting) and fractionated by ultrafil tration and 2-butanol extraction. The bitter peptides were isolated an d identified. The results were compared with those already obtained wi th peptic hemoglobin hydrolysates. All the findings were confirmed. Ul trafiltration concentrated bitter compounds in the fraction correspond ing to 500-5000 Da, and these compounds were selectively extracted by 2-butanol. All the bitter peptides belonged to the same fragment of th e beta-chain of bovine hemoglobin. Finally, the use of a Superose 12 c hromatographic column for easy detection of bitter hydrolysates withou t sensory analysis could be generalized for hemoglobin hydrolysates.