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AbstractThis paper introduces a new group of industrial enzymes with application in the food industry: the aminopeptidases. Endoproteolytic enzymes have been used in the food industry for many years. One of the main drawbacks of endoprotease enzymes is their capacity to produce bitter hydrolysates. The bitterness is derived from peptides rich in hydrophobic amino acids. This is a general problem which the industry has faced for many years and which has severely limited the use of protein hydrolysates in food and health care products. Traditional methods of bitterness control include masking, removal of bitter peptides or prevention by limiting the degree of hydrolysis. However, these methods have a very limited effectiveness. The use of a newly commercialised group of enzymes, the aminopeptidases, in conjunction with specific endoproteases completely removes the bitterness normally associated with protein hydrolysis and allows many developments of significant industrial potential. The aminopeptidases function is to cleave single or pairs of amino acids from the N-terminal end of polypeptide chains, which prevents the formation of bitter peptides. This can result in greatly improved organoleptic properties coupled with improved nutritional characteristics. The high cost of animal proteins has led to the enzymatic treatment of plant and dairy proteins in an attempt to increase their value by changing functional characteristics and improving organoleptic and nutritional properties. IBT has developed a number of enzyme preparations containing aminopeptidases and proteases which allow the hydrolysis of proteins to be controlled within a DH range of between 1 and 25%, without producing any bitterness. Enzyme blends are tailored for a wide variety of protein sources including casein, whey, soy and gluten. ‚In addition, aminopeptidase blends are available for debittering protein hydrolysates and cheese products. Imperial Biotechnology manufactures a range of aminopeptidases from food grade bacterial and fungal sources. We are now providing enzyme blends for the modification of functional properties such as emulsification, gelling and foaming, production of nutritional hydrolysates and in the accelerated ripening of hard cheeses.
CitationEnzyme in der Lebensmitteltechnologie, 1989, 159 -167
AffiliationImperial Biotechnology Limited, London SW7 2BT, Great Britain
Series/Report no.GBF Monographien, Band 11
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