Enzymatic debittering of food protein hydrolysates

Biotechnol Adv. Mar-Apr 2006;24(2):234-7. doi: 10.1016/j.biotechadv.2005.11.002. Epub 2006 Jan 4.


Protein hydrolysates have a range of applications in the food and allied healthcare sectors. Bitterness is a negative attribute associated with most food protein hydrolysates. The development of biotechnological solutions for hydrolysate debittering is ongoing. Specific enzymatic debittering strategies have focused on the application of proline specific exo- and endopeptidases given the contribution of proline residues to peptide/hydrolysate bitterness. Hydrolysate manufacturing conditions may also play an important role in bitterness development. Practical solutions to hydrolysate debittering are likely to involve judicious choice of enzymatic processing conditions in conjunction with the use of peptidase activities having targeted hydrolytic specificity.

Publication types

  • Review

MeSH terms

  • Aminopeptidases / metabolism
  • Caseins / chemistry
  • Caseins / metabolism
  • Endopeptidases / metabolism
  • Food Technology / methods*
  • Humans
  • Hydrolysis
  • Models, Chemical
  • Peptide Hydrolases / metabolism
  • Proline / chemistry
  • Proline / metabolism
  • Protein Hydrolysates / chemistry*
  • Protein Hydrolysates / metabolism
  • Taste*


  • Caseins
  • Protein Hydrolysates
  • casein hydrolysate
  • Proline
  • Endopeptidases
  • Peptide Hydrolases
  • Aminopeptidases
  • X-Pro aminopeptidase