Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis.

@article{OSullivan2017BitternessIS,
  title={Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis.},
  author={Dara O'Sullivan and Alice B. Nongonierma and Richard J Fitzgerald},
  journal={Journal of the science of food and agriculture},
  year={2017},
  volume={97 13},
  pages={4652-4655}
}
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… CONTINUE READING