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Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis
Author(s) -
O'Sullivan Dara,
gonierma Alice B,
FitzGerald Richard J
Publication year - 2017
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.8306
Subject(s) - hydrolysate , chemistry , hydrolysis , pepsin , enzymatic hydrolysis , sodium caseinate , chromatography , enzyme , food science , biochemistry
BACKGROUND Enzymatic 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. RESULTS Eighteen 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). CONCLUSION Enzyme 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