Journal of Dairy Research
- Journal of Dairy Research (1989), 56 : pp 375-379
- Copyright © Proprietors of Journal of Dairy Research 1989
- DOI: 10.1017/S0022029900028831 (About DOI)
- Published online: 01 June 2009
Original Articles
The level of bitterness and solubility of hydrolysates produced by controlled proteolysis of caseins
G. E. Vegaruda1 and T. Langsruda1
a1 Department of Dairy and Food Industries, Agricultural University of Norway, N-1432 Aas-NLH, Norway
Abstract
A 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).
