Debittering protein hydrolysate

A Tokyo group [46] was the first to propose a combined process of enzymatic protein hydrolysis and resynthesis for producing a product with improved sensory properties and modified amino acid composition. An enzymatic reaction was used also for the removal of bound impurities [108,109], for debittering of hydrolysates [47,110], and for decolorization of proteins of particular origin [111]. 

Aminopeptidase Other hydrolases Mold, bacteria Debittering of protein hydrolysates... 

In certain foods a bitter taste is definitely not desirable, therefore different debittering methods have been developed. Methods for removing the bitter taste of enzymatic protein hydrolysates (such as casein hydrolysates) are described in Section 2.3.2.2. These methods are mainly based on controlled proteolysis, plastein reaction, extraction with azeotropic mixtures of alcohols and masking of bitter substances. 

Fessner W, Anthonsen A (2009) Modern biocatalysis. Wiley-VCH, Weinheim FitzGerald RJ, O Cuinn G (2006) Enzymatic debittering of food protein hydrolysates. Biotechnol Adv 24 234-237 Folk JE (1980) Transglutaminases. Annu Rev Biochem 49 517—531 Freedonia (2005) World enzymes to 2009. Freedonia Group Inrporated, Cleveland... 

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