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Casein Hydrolysate Produced Using a Formed‐in‐Place Membrane Reactor
Author(s) -
CHIANG WENDEE,
CORDLE CHRISTOPHER T.,
THOMAS RONALD L.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04589.x
Subject(s) - hydrolysate , casein , chemistry , hydrolysis , chromatography , ultrafiltration (renal) , protease , sorption , food science , membrane , whey protein , biochemistry , enzyme , organic chemistry , adsorption
Casein hydrolysate was continuously produced by hydrolysis of bovine casein with Protease Type XXIII (from Aspergillus oryzue ) in a pilotscale formed‐in‐place membrane reactor. A high percentage (>99%) of TCA soluble nitrogen in the hydrolysate (product) was achieved after 45 min at 37°C and pH 7. The product was completely soluble over pH range 2–9. Water sorption increased 4 to 6.5 times at water activity of 0.35–0.95 as compared to intact casein. The immunologically active casein and immunologically active whey protein in the product were reduced 99% and 97%, respectively. Long term operation showed that the membrane reactor maintained steady production of casein hydrolysate longer than 17 hr.