Abstract
In order to develop a practical debittering method for amino acids and peptides, several debittering methods were studied. The authors found that hooking acidic amino acids to and acetylation of bitter amino acids is very effective to remove the bitterness from their concentrated solution. For debittering by mixing with additives, skim milk and other peptide compounds were effective. Acidic amino acids were also effective to reduce the bitterness. Gelatinized starch was found to be useful for debittering because it takes bitter substances into its net structure.
