Deodorization of XXXX proteins by enzymatic and physicochemical treatments.

@entity852 @entity17085 @entity9267 @entity1460 @entity10091 @entity4722
To utilize soy protein isolate (SPI) more widely, a convenient and effective method for deodorizing it is required. This paper reports a new deodorizing method using various types of solid adsorbents made of @entity852 , @entity17085 , and @entity10091 , as well as charcoal. Treatment of the SPI solution with them decreased the @entity9267 content in the solution, whereas the content of @entity4722 was not much decreased. A brominated @entity852 adsorbent (SEPABEADS SP207) and a @entity10091 adsorbent (HSZ-360HUD) removed @entity9267 most effectively, although 30-40% of the total @entity9267 remained. A model experiment showed that their @entity9267 adsorption capacity was much higher than the @entity9267 content in the SPI solution and that an excess amount of @entity9267 added to the SPI solution was mostly removed by them. These results suggest that @entity9267 in the SPI solution can be classified into two types. @entity9267 of type I may be free or bound weakly on the surface of proteins and is removable by the adsorbents, whereas @entity9267 of type II may be bound tightly inside proteins and is unremovable by the adsorbents. Despite the considerable amount of @entity9267 remaining in the SPI solution even in the most successful cases, the SPI solution was well deodorized as shown by the sensory test. Accordingly, type I @entity9267 may be closely related to the @entity1460 odor. Removal of @entity9267 by the adsorbents was not much improved by alpha-chymotryptic digestion of SPI. Type II @entity9267 might be in similar states even in the chymotryptic digests.
