Abstract: A method of enzymatically producing a protein hydrolysate from a protein substrate is described, wherein a proline-specific endoprotease or a composition containing a proline-specific endoprotease and optionally a subtilisin or a metallo endoprotease, and other enzymes such as carboxypeptidases, is used to produce a protein hydrolysate enriched in peptide fragments having a carboxy-terminal proline residue. Such protein hydrolysates may be used as such or to reduce bitterness in foods nutritionally supplemented by protein hydrolysates, as well as to produce hydrolysate-containing foodstuffs having low antigenicity.

Abstract: A method of enzymatically producing a protein hydrolysate from a protein substrate is described, wherein a proline-specific endoprotease or a composition containing a proline-specific endoprotease and optionally a subtilisin or a metallo endoprotease, and other enzymes such as carboxypeptidases, is used to produce a protein hydrolysate enriched in peptide fragments having a carboxy terminal proline residue. Such protein hydrolysates may be used as such or to reduce bitterness in foods nutritionally supplemented by protein hydrolysates, as well as to produce hydrolysate containing foodstuffs having low antigenicity.

Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.

Abstract: A method of enzymatically producing a protein hydrolysate from a protein substrate is described, wherein a proline-specific endoprotease or a composition containing a proline-specific endoprotease and optionally a subtilisin or a metallo endoprotease, and other enzymes such as carboxypeptidases, is used to produce a protein hydrolysate enriched in peptide fragments having a carboxy terminal proline residue. Such protein hydrolysates may be used as such or to reduce bitterness in foods nutritionally supplemented by protein hydrolysates, as well as to produce hydrolysate containing foodstuffs having low antigenicity.

Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.