Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis
Copyright policy )Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis
AbstractBACKGROUNDEnzymatic hydrolysis of sodium caseinate (NaCas) may lead to the development of bitterness. Careful selection of hydrolysis conditions (i.e. enzyme preparation and duration) yielding different degrees of hydrolysis (DH) may aid in the development of low bitterness.RESULTSEighteen NaCas hydrolysates were generated with four enzyme preparations (Alcalase 2.4L, Prolyve 1000, FlavorPro Whey and pepsin) to different DH values. Hydrolysate bitterness score, assessed using a trained panel (ten assessors), generally increased at higher DH values for Alcalase, Prolyve and pepsin hydrolysates. However, all FlavorPro Whey hydrolysates (DH 0.38–10.62%) displayed low bitterness score values (<26.0%) comparable to that of intact NaCas (13.8 ± 2.0%, P > 0.05).CONCLUSIONEnzyme preparation and DH affect the bitterness of NaCas hydrolysates. The results are relevant for the generation of NaCas hydrolysates with reduced bitterness. © 2017 Society of Chemical Industry
- Food for Health Ireland Ireland
- University of Limerick Ireland
cremoris AM2, Protein Hydrolysates, Hydrolysis, solubility, casein hydrolysates, Caseins, enzymatic hydrolysis, Hydrogen-Ion Concentration, beta-casein, bitterness, Pepsin A, Taste, bacillus proteinase, Biocatalysis, peptides, Humans, Trypsin, acid, Subtilisins, FlavorPro Whey
cremoris AM2, Protein Hydrolysates, Hydrolysis, solubility, casein hydrolysates, Caseins, enzymatic hydrolysis, Hydrogen-Ion Concentration, beta-casein, bitterness, Pepsin A, Taste, bacillus proteinase, Biocatalysis, peptides, Humans, Trypsin, acid, Subtilisins, FlavorPro Whey
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