342
of protein hydrolysates production by in  vitro enzymatic hydrolysis is illustrated
in Fig. 1.
Protein hydrolysates can have a bitter taste and the reduction of this bitterness is
necessary to make the hydrolysates acceptable to consumers. The most promising
approach of protein hydrolysates for reducing bitter peptides is enzymatic hydrolysis by exopeptidases, including amino- and carboxy-peptidases without reducing
yields (Saha and Hayashi 2001). Exopeptidases can selectively cleave peptide bonds
Centrifugation
pH adjustment
Homogenization
Protein Substrate
Grinding
Cooking 100°C, 10 min
Enzymatic hydrolysis
Enzymatic protein
hydrolysate
Spray drying
Supernatant
Residue
Fig. 1 Schematic representation of protein hydrolysates production by enzymatic hydrolysis
F. Jhan et al.