Protein hydrolysis for neutral-tasting hydrolysate food prodn. - by using proteolytic enzyme together with water-soluble or swellable carbohydrate

摘要

In the prepn. of protein substrate hydrolysates by hydrolysis using proteolytic enzymes, the proteolytic enzymes are charged together with soluble carbohydrates and/or carbohydrates which swell strongly in water. Hydrolysates suitable for human nutrition and having no bitter taste can be prepd.. Carbohydrate addn. increases the degree of hydrolysis before reaching the so-called bitter point. E.g. in casein hydrolysis with pancreas proteinase A, 2% soluble starch addn. almost doubled conversion to soluble protein, from 37- to 70%,before reaching the bitter point. The protein substrate can be casein and/or soya protein and/or cereal- and maize protein. Wt. ratio carbohydrate to protein substrate is 3 : 1 to 1 : 100 (2 : 1 to 1 : 30) esp. 1 : 1 to 1 : 5. The carbohydrate can be soluble starch, malto-dextrin, alginic acid, guar or carob bean flour, carrageen or carrageenates, pectin or pectic acid, soluble cellulose derivs. and tragacanth.