Study on the Whey Protein Hydrolyzed by Enzyme and Hydrolysate Properties

Abstract

Abstract: Research on hydrolyzed whey protein by a lcalase was studied.Using orthogonal experiment to get the optimumenzyme hydrolysis technology conditions,the results indicated the optimum hydrolysis conditions were [E/S]=5%、T =60℃、pH = 8.0, and DH=21.6%. Ion exchange tehnology was used to remove salt from hydrolyzed whey. The ratio of desalination was77.1% and protein yield 81.8%. The hydrolyzed whey DH was about 90% near the isoelectric point and the DH was over 94%after sterilization.

Key words: whey protein, enzyme, DH

BAO Yi-Hong, WANG Zhen-Yu, WANG Jun, LIU Wei-Feng. Study on the Whey Protein Hydrolyzed by Enzyme and Hydrolysate Properties[J]. FOOD SCIENCE, 2003, 24(9): 63-65.

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Study on the Whey Protein Hydrolyzed by Enzyme and Hydrolysate Properties

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