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Taste of potato protein and its derivatives
Author(s) -
Ney K. H.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671478
Subject(s) - taste , food science , chemistry , solubility , hydrolysis , enzymatic hydrolysis , umami , amino acid , hydrolyzed protein , composition (language) , coagulation , biochemistry , organic chemistry , linguistics , philosophy , psychiatry , psychology
Abstract Large amounts of potato protein are available from potato processing plants. Nutritionally the amino acid composition is good, but the solubility of proteins recovered normally by heat coagulation needs to be increased. One way to do this is by enzymatic hydrolysis. Bitterness is thereby developed and this is discussed in relation to the Q value thesis.