𝔖 Bobbio Scriptorium
✦   LIBER   ✦

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

✍ Scribed by T. K. Murray; B. E. Baker

Publisher
John Wiley and Sons
Year
1952
Tongue
English
Weight
525 KB
Volume
3
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

The 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.

📜 SIMILAR VOLUMES

Studies on protein hydrolysis. IV.—Furth
Studies on protein hydrolysis. IV.—Further Observations on the Taste of Enzymic Protein Hydrolysates
✍ J. W. Carr; T. C. Loughheed; B. E. Baker 📂 Article 📅 1956 🏛 John Wiley and Sons 🌐 English ⚖ 684 KB

## Abstract Enzymic hydrolysates have been prepared from α‐, β‐ and γ‐fractions of the casein complex by use of trypsin, and from commercial muriatic casein by use of crystalline trypsin and of crystalline chymotrypsin. These hydrolysates had a bitter taste. Muriatic casein was incubated with dilu