The problem of bitter taste of enzymic hydrolysates of proteins has once disturbed food scientists for a long time,and is a drawback to the application of protein hydrolysates in food industry.

• 蛋白质酶法水解物的苦味问题，曾经在很长一段时间内困扰着食品科学家们，并阻碍了蛋白质水解物在食品工业中的应用。