CPC A21D 8/042 (2013.01) [A21D 13/45 (2017.01); A23L 5/25 (2016.08); A23L 27/215 (2016.08); C12Y 304/11005 (2013.01); C12Y 304/13009 (2013.01); A23V 2002/00 (2013.01); C12N 9/485 (2013.01); C12N 15/52 (2013.01)] | 8 Claims |
1. A method for flavor generation, the method comprising:
(a) contacting (1) gluten with (2) a prolyl-specific endopeptidase from Aspergillus niger and (3) a prolidase, at a pH from 5.5 to 7.2 to form a hydrolysed preparation, wherein the prolidase comprises the amino acid sequence SEQ ID NO:1; and
(b) subjecting a food preparation comprising the hydrolysed preparation to heat treatment to obtain a heat-treated food product, wherein the food preparation comprises a reducing sugar that was present in the hydrolysed preparation or added to the hydrolysed preparation, and the prolidase is obtained from Saccharomyces cerevisiae.
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