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Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions
Author(s) -
Eberhardt Agustina,
López Emilse C,
Marino Fernanda,
Mammarella Enrique J,
Manzo Ricardo M,
Sihufe Guillermo A
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12795
Subject(s) - hydrolysis , hydrolysate , chemistry , proteases , substrate (aquarium) , chromatography , whey protein , enzymatic hydrolysis , enzyme , organic chemistry , oceanography , geology
Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties.