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Enzymatic hydrolysis of whey proteins. II. Molecular‐weight range
Author(s) -
Tello P. González,
Camacho F.,
Jurado E.,
Páez M. P.,
Guadix E. M.
Publication year - 1994
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260440416
Subject(s) - hydrolysate , chemistry , hydrolysis , molecular mass , protease , proteases , whey protein , enzymatic hydrolysis , chromatography , enzyme , neutral protease , biochemistry
Using high‐pressure liquid chromatography we studied the distribution of molecular weights in whey‐protein hydrolysates using the following commercially obtained proteases: Alcalasa 0.6 L and Protease 660 L, both bacterial in origin, and PEM 2500 S, of animal origin. In each of the systems, the range of molecular weights in the hydrolysate depended solely on the degree of hydrolysis (DH) achieved. For DH ≥ 20, between 65% and 95% of the hydrolysate is made up of peptides with a molecular weight of less than 1,000 Da. © 1994 John Wiley & Sons, Inc.