PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
By
AKUSOBI VICTORIA C. FST/N2002/001
Presented To
Department of Food Science And Technology
ABSTRACT
In the course of a study aimed a producing at a reasonable cost, bland, soluble skim milk hydrolysate without a significant loss of nutritional value, a comparison was made of adsorption methods of debittering pronase- and ficinhydroly-zed skim milks. The result of the comparison and the partial identification of the bitter peptides formed in the skim milk hydrolysates is reported. Due to the minimum changes in taste and appearance afforded to soft drinks or fruit juices by addition of this treated skim milk, the resultant beverages are expected to appear and taste like the original beverages with almost full nutritional value of skim milk.
TABLE OF CONTENTS
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
DEFINITION
INTRODUCTION
CHAPTER TWO
2.1 DIFFERENT METHODS OF PRODUCTION OF PROTEIN HYDROLYSATE USING ENZYMATIC AND CHEMICAL METHODS
2.2 USES OF PROTEIN HYDROLYSATES IN FOOD SYSTEM
2.3 ADVANTAGES OF PROTEIN HYDROLYSATES OVER NATIVE PROTEIN
2.4 LIMITATIONS OF PROTEIN HYDROLYSATES IN FOOD SYSTEM
2.5 METHODS OF DEBITTERING THE HYDROLYSATES
CHAPTER THREE
CONCLUSION
REFERENCES
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