Enzymatic improvement of protein flavor
AssigneeKyowa Hakko Kogyo Co., Ltd.
InventorsHideo Chiba, Ryuzo Sasaki, Masaaki Yoshikawa, Naofumi Takahashi, Etsuro Sugimoto, Hirotoshi Samejima
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Abstract
Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.
Claims8
Process for improving the flavor of protein containing aldehydes which comprises reacting said protein with aldehyde dehydrogenase in the presence of a hydrogen acceptor or aldehyde oxidase in the presence of an electron acceptor until the free and bound aldehydes in said protein are converted to the corresponding acids.
Process for improving the flavor of protein containing aldehydes and alcohols which comprises reacting said protein in an aqueous solution with an enzyme system comprising aldehyde dehydrogenase and a hydrogen acceptor of aldehyde oxidase and an electron acceptor and an enzyme system comprising alcohol dehydrogenase and a hydrogen acceptor at 20.degree.-40.degree. C. and a pH of 8.5-9.5 until the aldehydes and alcohols in said protein are converted to acids and thereafter separating said protein from said reaction medium.
Dependencies are inferred from the claim text.