Abstract
The surface tension, foaming, bitterness and colour properties of bovine milk protein isolate (MPI) and MPI hydrolysates generated with Flavourzyme™, Neutrase™ and Protamex™ were evaluated. The surface tension of the hydrolysate samples (46.6–48.3 mN m−1), measured using pendant drop shape analysis, was reduced compared with the intact protein samples (49.1–49.6 mN m−1). The foam half-life of the hydrolysates (58.1–214 s) at 25 °C was significantly reduced compared with the intact protein (783–850 s). The L∗ value of the hydrolysates (69.9–77.4) was significantly lower than the intact protein (84.3–86.0). The Flavourzyme™ hydrolysate (60 min incubation) demonstrated a mean bitterness score (2.14) comparable with the intact protein (1.52–1.57). All other hydrolysates displayed increased bitterness; Neutrase™ and Protamex™ hydrolysates had the highest mean bitterness scores (8.80–9.39). The hydrolysate foaming and sensory properties were enzyme and DH dependent; bitterness development may be minimised by using Flavourzyme™ as the hydrolytic enzyme due to the presence of exopeptidase activities.
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