Abstract
The aim of this study was to investigate six food-grade peptidase preparations, namely, Flavourzyme 1000L, Protease P "Amano" 6SD, DeltazymAPS-M-FG, Promod278, ProteAX-K, and Peptidase R, regarding their use for the hydrolysis of soy, pea, and canola protein. The relationship between the specific peptidase activities and, first, the degree of hydrolysis, second, the free amino acid profiles of the hydrolysates, and, third, the corresponding taste of the hydrolysates was analyzed using a random forest model. The taste attributes bitter and umami were of special interest. The peptidase ProteAX-K was the biocatalyst most suited for the high umami and low bitter taste of the plant-based protein hydrolysates based on the experimental results and the random forest model.
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