Abstract
SummaryA series of hydrolysates from commercial sodium caseinate and rennet casein were prepared using different commercial proteolytic enzymes. Increasing degree of hydrolysis, DH, resulted in markedly changed solubility of the products. The level of bitterness varied with the enzyme used. Non-bitter hydrolysates of sodium caseinate were obtained with a DH of 10–12 and protein solubilities of 99%. The rennet casein hydrolysates exhibited low levels of bitterness and high solubility (90%), even at high DH values (DH = 55).
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