TY - JOUR
T1 - Bitterness in sodium caseinate hydrolysates
T2 - role of enzyme preparation and degree of hydrolysis
AU - O'Sullivan, Dara
AU - Nongonierma, Alice B.
AU - FitzGerald, Richard J.
N1 - Publisher Copyright:
© 2017 Society of Chemical Industry
PY - 2017/10
Y1 - 2017/10
N2 - 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.
AB - 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.
KW - bitterness
KW - casein hydrolysates
KW - enzymatic hydrolysis
KW - FlavorPro Whey
UR - http://www.scopus.com/inward/record.url?scp=85016940766&partnerID=8YFLogxK
U2 - 10.1002/jsfa.8306
DO - 10.1002/jsfa.8306
M3 - Article
C2 - 28276072
AN - SCOPUS:85016940766
SN - 0022-5142
VL - 97
SP - 4652
EP - 4655
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 13
ER -