Debittering of Protein Hydrolysates by Lactobacillus LBL-4 Aminopeptidase

Figure 4

Gel chromatography on BioGel P-2 of protein hydrolysates from soybean (a), casein (b) and algae (c) obtained during the additional cleavage by 8 AP U/g peptides. MW markers were used as follows: (1) Insulin B chain (3495 Da); (2) L-glutation (oxidized) (612 Da); (3) Trp-Leu (317 Da); (4) Gly (75 Da).