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The level of bitterness and solubility of hydrolysates produced by controlled proteolysis of caseins

Published online by Cambridge University Press:  01 June 2009

G. E. Vegarud  and
T. Langsrud
G. E. Vegarud
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Aas-NLH, Norway
T. Langsrud
Affiliation:
Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Aas-NLH, Norway
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Summary

A series of hydrolysates from commercial sodium caseinate and rennet casein were prepared using different commercial proteolytic enzymes. Increasing degree of hydrolysis, DH, resulted in markedly changed solubility of the products. The level of bitterness varied with the enzyme used. Non-bitter hydrolysates of sodium caseinate were obtained with a DH of 10–12 and protein solubilities of 99%. The rennet casein hydrolysates exhibited low levels of bitterness and high solubility (90%), even at high DH values (DH = 55).

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 3: Special Issue: Proceedings of the Hannah Research Institute Casein Conference , May 1989 , pp. 375 - 379
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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