Recent developments with debittering of protein hydrolysates

The products of protein hydrolysis, which are normally mixtures of peptides and amino acids, are called protein hydrolysates. Food protein hydrolysates have a wide range of nutritional applications. The production and use of protein hydrolysates differ in the type, level of hydrolysis and the peptide profile. Bitterness in protein hydrolysates is associated with the release of peptides containing hydrophobic amino acid residues which is one of the major undesirable aspects of protein hydrolysates for various applications. Numerous options have been investigated in the debittering of food protein hydrolysates. These include solvent extraction, adsorption of bitter peptides on activated carbon, adsorption onto matrices, chromatographic removal using different matrices and selective extraction with alcohols and treatment with exopeptidases, addition of polyphosphates, specific amino acids,Tplastein. Thus the various methods for the debittering of protein hydrolysates and their pros and cons are expounded here.