posted on 2017-04-27, 13:23authored byDara O'Sullivan, Alice B. Nongonierma, Richard J. Fitzgerald
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.
History
Publication
Journal of the Science of Food and Agriculture;97 (13), pp. 4652-4655
Publisher
Wiley and Sons
Note
peer-reviewed
Other Funding information
Department of Agriculture, Fisheries and Food, EI
Rights
This is the peer reviewed version of the following article 'Bitterness in sodium caseinate hydrolysates: Role of enzyme preparation and degree of hydrolysis'. Journal Of The Science Of Food And Agriculture, which has been published in final form at
http://dx.doi.org/10.1002/jsfa.8306.This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
http://olabout.wiley.com/WileyCDA/Section/id-828039.html#terms