Protein hydrolysates
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.
1. A protein hydrolysate obtainable by the enzymatic hydrolysis of a protein-containing substrate; which hydrolysate comprises free amino acids and peptides;
wherein the molar fraction of at least one free amino acid present in the protein hydrolysate is at least a factor 2.5 higher than in a hydrolysate of the same protein-containing substrate which has been completely hydrolyzed to free amino acids; and
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%.
2. A protein hydrolysate of claim 1 , wherein the AAQ is from 15 to 50%.
3. A protein hydrolysate of claim 1 , wherein the enzymatic hydrolysis is by at least one endoprotease and at least one exoprotease.
4. A protein hydrolysate of claim 1 , wherein the at least one free amino acid is selected from Glu, Leu, Ile, Val, Phe, Tyr, Pro, Met, Lys, Arg, His, Gly, Ala, Ser and Thr.
5. A protein hydrolysate of claim 1 , in the form of a concentrated liquid, a paste, a powder or a granulate.
6. A protein hydrolysate of claim 1 , wherein the protein-containing substrate is selected from whey protein, hemoglobin, bovine serum albumin, casein, rice, gluten and soy protein.
7. A protein hydrolysate of claim 1 , wherein the protein hydrolysate is capable of improving the flavour of a food composition.
8. A process for preparing a protein hydrolysate, which process comprises: incubating a protein-containing substrate under aqueous conditions at a temperature of 5 to 75° C., and at a pH of 3 to 9, with at least one endoprotease and at least one exoprotease, for a time sufficient to obtain said protein-containing hydrolysate, wherein the molar fraction of at least one free amino acid present in the protein hydrolysate is at least a factor 2.5 higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolyzed to free amino acids, and
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%.
9. A food composition comprising a protein hydrolysate of claim 1 .
10. A food composition of claim 9 , wherein the food composition is a fermented food product.
11. A food composition of claim 9 , wherein the food composition comprises a reacted flavour.
12. A protein hydrolysate characterized in that it is either (a) a whey protein hydrolysate comprising a molar fraction of free Leu of at least 25%, or a molar fraction of free Lys of at least 25%; (b) a maize protein hydrolysate comprising a molar fraction of free Leu of at least 25%, (c) a soy protein hydrolysate comprising a molar fraction of free Arg of at least 25%, or a molar fraction of free Lys of at least 25%, (d) a BSA protein hydrolysate comprising a molar fraction of free Glu of at least 25%; or (e) a hemoglobin hydrolysate comprising a molar fraction of free Leu of at least 25%.
13. A process for preparing a fermented protein hydrolysate which comprises fermenting the protein hydrolysate of claim 1 with a food grade microorganism.
14. The protein hydrolysate of claim 4 , wherein the at least one free amino acid is selected from Glu, Pro, Ala, Gly, Leu, Ile, Val, Met, Pro, Phe, Lys and Arg.
15. The protein hydrolysate of claim 14 , wherein the at least one free amino acid is Glu, Leu, Pro, Phe, Lys or Arg.
16. The protein hydrolysate of claim 1 , wherein the at least one free amino acid is at least a factor of 3 times higher than in a hydrolysate of the same protein-containing substrate which has been completely hydrolyzed to free amino acids.
17. The protein hydrolysate of claim 16 , wherein the at least one free amino acid is at least a factor of 3.5 times higher than in a hydrolysate of the same protein-containing substrate which has been completely hydrolyzed to free amino acids.
18. The protein hydrolysate of claim 2 , wherein the AAQ is 15-40%.
19. The fermented food product of claim 10 , which is cheese and wherein the at least one free amino acid is Met.
20. The fermented food product of claim 10 , which is fermented sausage and the at least one free amino acid is Leu or Phe.
21. The fermented food product of claim 10 , which is beer and the at least one free amino acid is Leu, Val or Ile.
22. The fermented food product of claim 10 , which is wine and the at least one free amino acid is Arg or Leu.
23. The fermented food product of claim 10 , which is whiskey and the at least one free amino acid is Val.
24. A method to prepare a food composition which method comprises adding the protein hydrolysate of claim 1 to additional food components.