The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

Margit Dall Aaslyng, Lone Melchior Larsen, Per Munk Nielsen

Research output: Contribution to journalJournal articleResearchpeer-review


Hydrolyzed vegetable protein produced using hydrochloric acid (HVP) or proteolytic enzymes (EVP) was given a maturation period of up to 6 weeks at 30 °C. The maturation resulted in a darker color for both hydrolysates, but the sensory profiles were not altered to any great extent. For both hydrolysates a decrease in the amount of free amino acids or an increase in the amount of bound amino acids was seen, and for EVP, a decrease in the amount of free monosaccharides was likewise observed. In HVP the mono- and polysaccharides were destroyed during hydrolysis. The changes in amino acids could be due to, for example, a reversible binding to either a monosaccharide in EVP or a degradation product of carbohydrates in HVP, leading to the first stage of the Maillard reaction. These early reactions did not proceed to any flavor-giving Maillard reaction compounds. Maturation can therefore not be used to enhance the flavor of protein hydrolysates under the applied production conditions. © Springer-Verlag 1999.
Original languageEnglish
JournalEuropean Food Research and Technology
Issue number5-6
Pages (from-to)355-361
Number of pages7
Publication statusPublished - 1999
Externally publishedYes


  • Amino acids
  • Carbohydrates
  • Flavor enhancer
  • Maillard reaction
  • Taste

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