Studies on protein hydrolysis. I.—preliminary observations on the taste of enzymic protein‐hydrolysates

Abstract

AbstractThe influence of various factors such as type of protein, extent of hydrolysis, and nature of enzyme preparation on the development of undesirable flavours in enzymic protein‐hydrolysates has been investigated. Of the proteins studied, gelatin gave the blandest‐tasting product and casein gave the most objectionable one. The type of proteolytic enzyme used was shown markedly to affect the taste of the resulting products. All casein hydrolysates prepared with the various commercial enzymes decreased in palat‐ability during the initial stages of hydrolysis. Three enzyme preparations gave hydrolysates which increased in palatability during the later stages of hydrolysis. The taste of a commercial enzymic casein‐hydrolysate was greatly improved by carbon treatment. An extremely bitter‐tasting fraction containing polypeptides was eluted from the carbon which had been used in the carbon treatment. Acid hydrolysis changed the bitter taste of this fraction to a meaty taste.