7 The Influence of Peptide Chain Length on Taste and
Downloaded by UNIV OF CALIFORNIA SAN FRANCISCO on December 12, 2014 | http://pubs.acs.org Publication Date: March 13, 1979 | doi: 10.1021/bk-1979-0092.ch007
Functional Properties of Enzymatically Modified Soy Protein J. ADLER-NISSEN and H. SEJR OLSEN NOVO INDUSTRI A/S, Enzyme Applications Research and Development, Enzymes Division, Novo Allé, DK-2880 Bagsvaerd, Denmark Enzymatic hydrolysis of food proteins generally results in profound changes in the functional properties of the proteins treated. Protein hydrolysates may therefore be expected to fulf i l certain of the food industry's demands for proteins with particular, well-defined functional properties. A wide-spread use of protein hydrolysates in food requires, however, a careful control of the taste and functionality of the protein during its hydrolysis and subsequent processing to obtain a reproducible product quality. The composition of a protein hydrolysate is conveniently described by the degree of hydrolysis (DH), which is defined as the percentage of peptide bonds cleaved (1). The average peptide chain length (PCL), measured in number of amino acid residues, can be shown to be related to DH by the following equation: DH
x (1 +
-
