Dietary enzymic hydrolysates of protein with reduced bitterness

Abstract

Summary It is thought that a pre‐digested dietary protein could have applications for patients with digestive disorders, and especially for the condition of cystic fibrosis. Enzymic hydrolysis, compared with acid hydrolysis, has the advantage of retaining the nutritional value of the protein, but is often associated with the occurrence of a bitter peptide which makes the product unpalatable. Eggwhite and casein have been investigated as protein substrates and treated with endopeptidases and pig's kidney tissue as a source of exopeptidases; hydrolysates relatively free of bitterness and containing small peptides and over 50% free amino acids have been obtained.