Method for the production of protein hydrolysates with a low bitter ingredient content.

摘要

Non-bitter protein hydrolysates can be obtained from animal or vegetable proteins in a one- or two-stage process when a proteinase and an aminopeptidase which has been obtained from a mixture of peptidases from an Aspergillus culture by at least 50% inactivation of the accompanying peptidases in an aqueous solution with a pH between 5 and 9 at a temperature from 50 to 80 DEG C are allowed to act thereon.