酪蛋白酸钠水解物中的苦味：酶制剂的作用及水解程度
Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis.
作者信息
O'Sullivan Dara, Nongonierma Alice B, FitzGerald Richard J
机构信息
Department of Biological Sciences, University of Limerick, Limerick, Ireland.
Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
出版信息
J Sci Food Agric. 2017 Oct;97(13):4652-4655. doi: 10.1002/jsfa.8306. Epub 2017 Mar 30.
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. © 2017 Society of Chemical Industry.
背景
酪蛋白酸钠（NaCas）的酶促水解可能会导致苦味的产生。仔细选择能产生不同水解度（DH）的水解条件（即酶制剂和水解时间）可能有助于开发低苦味产品。
结果
使用四种酶制剂（碱性蛋白酶2.4L、Prolyve 1000、风味乳清蛋白酶和胃蛋白酶）制备了18种不同水解度的NaCas水解产物。由经过培训的评审小组（10名评审员）评估的水解产物苦味评分，对于碱性蛋白酶、Prolyve和胃蛋白酶水解产物而言，通常在较高水解度时会增加。然而，所有风味乳清蛋白酶水解产物（水解度0.38 - 10.62%）的苦味评分值均较低（<26.0%），与完整的NaCas相当（13.8 ± 2.0%，P > 0.05）。
结论
酶制剂和水解度会影响NaCas水解产物的苦味。这些结果对于制备低苦味的NaCas水解产物具有重要意义。© 2017化学工业协会。
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