title: Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis.
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 (<26.0%) comparable to that of intact NaCas (13.8 ± 2.0%, P > 0.05).
  
  
  CONCLUSIONS
  Enzyme preparation and DH affect the bitterness of NaCas hydrolysates. The results are relevant for the generation of NaCas hydrolysates with reduced bitterness. © 2017 Society of Chemical Industry.
authors.affiliation: Department of Biological Sciences, University of Limerick, Limerick, Ireland.
authors.forename: Dara
authors.initials: D
authors.lastname: O'Sullivan
authors.affiliation: Department of Biological Sciences, University of Limerick, Limerick, Ireland.|Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
authors.forename: Alice B
authors.initials: AB
authors.lastname: Nongonierma
authors.affiliation: Department of Biological Sciences, University of Limerick, Limerick, Ireland.
authors.forename: Richard J
authors.initials: RJ
authors.lastname: FitzGerald
mesh_terms: D055162:Biocatalysis; D002364:Caseins / Q000737:chemistry*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D010434:Pepsin A / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry*; D013381:Subtilisins / Q000737:chemistry; D013649:Taste; D014357:Trypsin / Q000737:chemistry
chemical_list: D002364:Caseins; D011492:Protein Hydrolysates; D013381:Subtilisins; D014357:Trypsin; D010434:Pepsin A
keywords: FlavorPro Whey; bitterness; casein hydrolysates; enzymatic hydrolysis