Reducing Bitterness in Protein Hydrolysates Using Lactobacillus LBL-4
Author Information
Author(s): Bozhidar Tchorbanov, Margarita Marinova, Lydia Grozeva
Primary Institution: Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences
Hypothesis
Can Lactobacillus LBL-4 effectively reduce the bitterness of protein hydrolysates?
Conclusion
Lactobacillus LBL-4 is a promising source of aminopeptidase that can significantly reduce the bitterness of protein hydrolysates.
Supporting Evidence
- Lactobacillus LBL-4 produced over 200 AP U/l of aminopeptidase activity.
- The degree of hydrolysis increased from 20-22% to 40-42% for casein after treatment.
- The bitterness of protein hydrolysates was significantly reduced after treatment with Lactobacillus LBL-4.
Takeaway
This study shows that a type of bacteria can help make protein drinks taste better by removing bitterness.
Methodology
The study involved using Lactobacillus LBL-4 to hydrolyze protein sources and measure the degree of hydrolysis and bitterness reduction.
Limitations
The results were based on a small panel of five taste testers, which may not represent broader consumer preferences.
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website