SIHUFE Guillermo Adrian
Whey protein hydrolysis with microbial proteases: determination of kinetic parameters and bioactive properties for different reaction conditions
EBERHARDT A; LÓPEZ EC; MARINO F; MAMMARELLA EJ; MANZO RM; SIHUFE GA
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Lugar: Londres; Año: 2021 vol. 74 p. 489 - 504
Whey protein concentrate was enzymatically hydrolysed with the microbialproteases Alcalase® and Flavourzyme® under different experimental conditions.The effect of the reaction variableson the properties of the hydrolysates was evaluated. The pH had a significanteffect both on the degree of hydrolysis and the kinetic parameters. The initialsubstrate concentration as well as the enzyme/substrate (E/S) ratio had an influenceboth on the degree of hydrolysis and hydrophobicity index, but not on thebioactive properties of the hydrolysates. The products of hydrolysis obtained withAlcalase® presented the highest degree of hydrolysis, the lowest hydrophobicityindex and the best bioactive properties.