Figure 2. E-tongue analysis of soybean protein and hydrolysates (a) Flavor intensity of the hydrolysates (b) Bitterness intensity of the hydrolysates (c) PCA loading plot of the hydrolysates [¹⁾ Optimization; pH 12, enzyme concentration 0.27%, A; pH 10, enzyme concentration 0.3%, B; pH 10, enzyme concentration 0.5%, C; pH 12, enzyme concentration 0.3%, D; pH 12, 0.5%.]

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Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

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