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

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dc.contributor.author O'Sullivan, Dara
dc.contributor.author Nongonierma, Alice B.
dc.contributor.author Fitzgerald, Richard J.
dc.date.accessioned 2017-04-27T13:23:29Z
dc.date.issued 2017
dc.identifier.uri http://hdl.handle.net/10344/5732
dc.description peer-reviewed en_US
dc.description.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). CONCLUSION Enzyme preparation and DH affect the bitterness of NaCas hydrolysates. The results are relevant for the generation of NaCas hydrolysates with reduced bitterness. en_US
dc.language.iso eng en_US
dc.publisher Wiley and Sons en_US
dc.relation.ispartofseries Journal of the Science of Food and Agriculture;97 (13), pp. 4652-4655
dc.relation.uri http://dx.doi.org/10.1002/jsfa.8306
dc.rights This is the peer reviewed version of the following article 'Bitterness in sodium caseinate hydrolysates: Role of enzyme preparation and degree of hydrolysis'. Journal Of The Science Of Food And Agriculture, which has been published in final form at http://dx.doi.org/10.1002/jsfa.8306.This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. http://olabout.wiley.com/WileyCDA/Section/id-828039.html#terms
dc.subject casein hydrolysates en_US
dc.subject bitterness en_US
dc.subject enzymatic hydrolysis en_US
dc.subject FlavorPro Whey en_US
dc.subject bacillus proteinase
dc.subject cremoris AM2
dc.subject beta-casein
dc.subject solubility
dc.subject peptides
dc.subject acid
dc.title Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.date.updated 2017-04-11T11:07:20Z
dc.description.version ACCEPTED
dc.identifier.doi 10.1002/JSFA.8306
dc.contributor.sponsor Department of Agriculture, Fisheries and Food en_US
dc.contributor.sponsor EI en_US
dc.relation.projectid CC20080001 en_US
dc.date.embargoEndDate 2018-03-30
dc.embargo.terms 2018-03-30 en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 2731329
dc.internal.copyrightchecked Yes
dc.identifier.journaltitle Journal Of The Science Of Food And Agriculture
dc.description.status peer-reviewed


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