Various methods for removing the bitterness arising from enzymatic hydrolysis of soybean and casein are reviewed. The plastein reaction is discussed in detail as well as its use in incorporating essential amino acids into the structure of soy protein plastein. Practical use of the β/α parameter in controlling the plastein reaction and in trying to enhance plastein productivity is reviewed along with alternate theories for plastein formation. Concludes that the plastein reaction has great potential (from a food processing point of view) provided the process can be controlled on an industrial scale; however, more intensive theoretical and practical investigations are needed before commercial utilization will be successful.
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Eriksen et al. (1976) studied this question.
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