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Debittering and nutritional upgrading of enzymic casein hydrolysates
Author(s) -
Cogan Uri,
Moshe Michael,
Mokady Shoshana
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320506
Subject(s) - hydrolysate , casein , phenylalanine , tryptophan , chemistry , hydrolysis , food science , taste , lysine , biochemistry , amino acid
Commercially‐available proteolytic enzymes were used to prepare casein hydrolysates. Treatment of the hydrolysates with activated carbon resulted in the elimination of the bitter taste which developed during the course of hydrolysis. However, the debittering step was accompanied by a selective loss of tryptophan (63%), phenylalanine (36%) and arginine (30%). Consequently, the activated‐carbon‐treated hydrolysates exhibited poor nutritional quality in rat feeding studies. Supplementation of the treated hydrolysates with the proper amounts of tryptophan and phenylalanine greatly improved their nutritional quality. A simulated milk formula based on a partially debittered hydrolysate, resulted in a product of reasonably good nutritive value. The study demonstrates that an optimum balance between debittering by activated carbon and supplementation with tryptophan and phenylalanine is feasible. This will permit the production of casein hydrolysates of acceptable taste and of high nutritive quality.