In the formulation of high-protein foods and beverages, which enzyme is commonly used to reduce bitter taste arising from short hydrophobic peptides produced during protein hydrolysis?

Introduction:
High-protein ingredients can taste bitter, especially after partial hydrolysis releases short hydrophobic peptides. Managing this bitterness is crucial for consumer acceptance in sports drinks, medical nutrition, and plant-protein products. Targeted enzymatic treatment is an effective strategy to reduce the intensity of these peptides.

Given Data / Assumptions:

• Matrix: protein-rich systems.
• Problem: bitterness from peptide profiles.
• Tools: enzymes with specificity to modify peptides.

Concept / Approach:
Proteases can be selected for exopeptidase activity that trims hydrophobic amino acids from peptide termini or for endopeptidase specificity that avoids generating intensely bitter fragments. Sequential or combined protease treatments reshape the peptide size distribution, reducing interactions with bitter taste receptors.

Step-by-Step Solution:

Verification / Alternative check:
Comparative panels typically show reduced bitterness after protease finishing steps. Chromatographic profiles corroborate a shift toward larger or more hydrophilic peptides with lower bitterness potency.

Why Other Options Are Wrong:

• Invertase: Acts on sucrose; unrelated to peptide bitterness.
• Dectinase: Not a standard food enzyme; likely a misspelling of pectinase, which targets pectin in juices.
• None of these: Incorrect because proteases are widely used for debittering protein hydrolysates.

Common Pitfalls:
Over-hydrolysis can create new bitter peptides. Poor temperature or pH control reduces specificity and may increase off flavours. Always select enzymes validated for debittering and optimize contact time.

Final Answer:
protease