The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

Hydrolyzed Vegetable protein produced using hydrochloric acid (HVP) or prot eolytic enzymes (EVP) was given a maturation period of up to 6 weeks at 30 degrees C. The maturation resulted in a darker color for both hydrolysates, but the sensory profiles were not altered to any great extent. For both hy drolysates a decrease in the amount of free amino acids or an increase in t he amount of bound amino acids was seen, and for EVP, a decrease in the amo unt of free monosaccharides was likewise observed. In HVP the mono- and pol ysaccharides were destroyed during hydrolysis. The changes in amino acids c ould be due to, for example, a reversible binding to either a monosaccharid e in EVP or a degradation product of carbohydrates in HVP, leading to the f irst stage of the Maillard reaction. These early reactions did not proceed to any flavor-giving Maillard reaction compounds. Maturation can therefore not be used to enhance the flavor of protein hydrolysates under the applied production conditions.