蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。
The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
二是由于牛乳中存在的水解酶分解蛋白质和脂肪，生成肽、 氨基酸和脂肪酸类，导致苦味的出现。
The other reason is that the milk protein and fat were hydrolyzed by enzymes, created peptides, amino acids, and fatty acids, got bitter.
结果1%的大豆蛋白质溶液经胰蛋白酶水解，水解液呈苦味，添加氨肽酶可较好地脱苦，水解液中游离氨基酸的总量增加了28.8%，疏水氨基酸的量也明显增加。
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobic amino acid was also in-creased obviously.
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