Whey Protein Hydrolysate Bitterness and Turbidity Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing whey protein hydrolysates with high degrees of hydrolysis often have an unpleasant bitter taste, making them unsuitable for use in food products or beverages in large amounts.
Innovation Solution
A method of preparing whey protein hydrolysates using specific enzyme combinations, such as serine endopeptidases from Bacillus and Aspergillus, trypsin-like proteases, and leucyl aminopeptidases, to achieve a high degree of hydrolysis (at least 15%) without bitterness, using a whey protein solution with at least 50% protein content by weight, and stopping enzymatic hydrolysis when the degree of hydrolysis reaches 15%, resulting in a product with low turbidity and acceptable taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the degree of hydrolysis is increased to reduce antigenicity and improve absorption, then the functional properties are improved, but the bitter taste becomes more pronounced
Solution Approach 1:
The patent applies parameter changes by precisely controlling the degree of hydrolysis to fall within the range of 10-20%, and by controlling free amino acid content to be 10-20% of total amino acids. These parameter optimizations allow the hydrolysate to achieve low antigenicity and good absorption while maintaining acceptable taste properties.
Solution Approach 2:
The patent applies local quality by creating a specific compositional profile where certain components are controlled at optimal levels - specifically free amino acids at 10-20% of total amino acids and degree of hydrolysis at 10-20%. This localized optimization of compositional qualities resolves the contradiction between high hydrolysis benefits and bitter taste.
2Productivity
If extensive hydrolysis is performed to achieve high degree of hydrolysis, then absorption properties improve, but the hydrolysate becomes unsuitable for food products due to bitter flavor
Solution Approach 1:
The patent optimizes parameters by setting the degree of hydrolysis between 10-20% and free amino acid content between 10-20% of total amino acids. This parameter control enables the product to maintain good absorption properties while remaining suitable for food applications.
Solution Approach 2:
The patent references and builds upon previous work (WO 02/19 837 A1) that established the relationship between hydrolysis degree and bitter taste, using this prior knowledge to define the optimal parameter range that balances absorption properties with food suitability.
3Shape
If ultrafiltration is applied to reduce turbidity, then the clarity of the hydrolysate is improved, but the process complexity and cost increase
Solution Approach 1:
The patent applies preliminary action by controlling the hydrolysis parameters during the enzymatic hydrolysis process itself to prevent excessive formation of bitter compounds and maintain clarity. By optimizing the degree of hydrolysis and free amino acid content during the main process, subsequent clarification steps are minimized.
Solution Approach 2:
The patent takes out the need for ultrafiltration by controlling the hydrolysis to produce a compositional profile (10-20% free amino acids, 10-20% degree of hydrolysis) that inherently provides acceptable clarity and taste, eliminating or reducing the need for additional complex separation processes.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces whey protein hydrolysates with a high degree of hydrolysis, low bitterness, and clear appearance without the need for ultrafiltration, enabling their use in food products and beverages without compromising taste or clarity.
Implementation Method 1
subjecting the whey protein solution to enzymatic hydrolysis, wherein the enzymatic hydrolysis is performed with the use of either one of the following enzyme combinations
Implementation Method 2
a serine endopeptidase from Bacillus, at least a serine endopeptidase from Aspergillus, and at least a trypsin-like protease
Data Source
AI summary
The present invention relates to new whey protein hydrolysates having a high degree of hydrolysis, are palatable and have a low turbidity without being subjected to ultrafiltration. The invention furthermore relates to methods of preparing the new whey protein hydrolysates, uses of the new whey protein hydrolysates and food products comprising these new whey protein hydrolysates