The preparation of protein hydrolysate from defatted coconut and soybean meals: 1. Effect of process variables on the amino nitrogen released and flavour development

Abstract

This study was conducted to determine the effects of temperature, time and concentration of acids on the hydrolysis of coconut and soybean meals. Using 6∼ hydrochloric acid (HCl), the complete hydrolysis of soybean meal was reached after 36 hr at 95°C, while it took only 24 hr to complete the process when 18 N sulphuric acid (H2SO2) was used at the same temperature. Coconut protein exhibited some degree of resistance to hydrolysis. Using 10 N HC1 and 18 N H2SO2 in two separate tests, it took 48 hr to complete hydrolysis at 95°C. Sulphuric acid caused a considerably greater decomposition of amino acids than HCl during longer periods of reaction with high acid concentration and temperature. Flavour development is a function of the free amino acids released which in turn is a function of acid concentration, reaction time and temperature. Copyright © 1983, Wiley Blackwell. All rights reserved

Source or Periodical Title

International Journal of Food Science & Technology

ISSN

9505423

Page

21-34

Document Type

Article

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