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Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis
Date
2017
Abstract
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 ( 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.
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Description
peer-reviewed
Publisher
John Wiley & Sons, Inc.
Citation
Journal of the Science of Food and Agriculture;97 (13), pp. 4652-4655
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Funding Information
Department of Agriculture, Fisheries and Food, Enterprise Ireland (EI)