INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Whey protein hydrolysis with Alcalase®. I Effect of reaction conditions on degree of hydrolysis and peptide profile
Autor/es:
FENOGLIO, CECILIA; SIHUFE, GUILLERMO; RUBIOLO, AMELIA; MAMMARELLA, ENRIQUE
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2011
ISSN:
0958-6946
Resumen:
In the present research it was studied the effect of different conditions on the degree of hydrolysis and the peptides produced during enzymatic hydrolysis of WPC with a commercial enzyme, Alcalase 2.4L AF, using response surface methodology.Thirty six different experiences accommodated randomly, with substrate concentrations between 4and 10% (w/v), pH between 8.5 and 9.5, temperatures between 40 and 60 °C and hydrolysis times between 10 and 100 minutes.The control of enzymatic hydrolysis of proteins at alkaline pH was performed by measuring theconsumption of base during a pH-controlled reactor operation.The analysis of the distribution of the peptides produced after the hydrolysis was performed by RPHPLC.The hydrophobic peaks formation, and hence the possibility of development of bitter taste wasstrongly influenced by modification of temperature, pH and initial substrate concentration. For therange of conditions tested, temperatures close to 50 °C, pH between 8 and 9 and initial substrateconcentration from 7% to 10%, were the proposed conditions to minimize this effect.