Debittering of protein hydrolyzates

Enzymatic hydrolysis of proteins frequently results in bitter taste, which is due to the formation of low molecular weight peptides composed of mainly hydrophobic amino acids. Methods for debittering of protein hydrolyzates i nclude selective separation such as treatment with activated carbon, extrac tion with alcohol, isoelectric precipitation,, chromatography on silica gel , hydrophobic interaction chromatography, and masking of bitter taste. Bio- based methods include further hydrolysis of bitter peptides with enzymes su ch as aminopeptidase, alkaline/neutral protease and carboxypeptidase, conde nsation reactions of bitter peptides using protease, and use of Lactobacill us as a debittering starter adjunct. The causes for the production of bitte r peptides in various food protein hydrolyzates and the development of meth ods for the prevention, reduction, and elimination of bitterness as well as masking of bitter taste in enzymatic protein hydrolyzates are presented. P ublished by Elsevier Science Inc.