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Functional and Immunological Properties of Casein Hydrolysate Produced from a Two‐Stage Membrane System
Author(s) -
LIN SHIHBIN,
CHIANG WENDEE,
CORDLE CHRISTOPHER T.,
THOMAS RONALD L.
Publication year - 1997
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.1365-2621.1997.tb04410.x
Subject(s) - hydrolysate , casein , chemistry , food science , stage (stratigraphy) , biochemistry , biology , hydrolysis , paleontology
ABSTRACT A uniform hydrolysate with a relatively low free amino acid content (<5%) was produced from bovine casein with a commercial protease (Alcalase) in a two‐stage membrane reactor. The trichloroacetic acid‐soluble nitrogen was 98.68% and degree of hydrolysis was 23.2% for the second‐stage hydrolysate. The retained immunologically active casein was 2.32% and whey protein was 1.09% in the hydrolysate as determined by ELISA. The second‐stage protein hydrolysate was completely soluble at 2% (w/v) from pH 3.0 to 9.0. Water sorption increased two to four times at water activities of 0.33 to 0.95 as compared to untreated casein.