Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases

• Published in: International journal of food science & technology Vol. 48; no. 3; pp. 588 - 595
• Main Authors: Silvestre, Marialice P. C., da Silva, Maitê C., de Souza, Mariana W. S., Silva, Viviane D. M., de Aguiar, Marcos J. B., Silva, Mauro R.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.03.2013; Wiley-Blackwell; Wiley Subscription Services, Inc
• Subjects: Activated carbon; Amino acids; Biological and medical sciences; enzymatic treatment; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Hydrolysates; Hydrolysis; Milk and cheese industries. Ice creams; Peptides; Phenylalanine; phenylalanine removal; Protease; Proteases; protein hydrolysate; Proteins; size-exclusion HPLC; Wheat; Whey; whey protein concentrate; Enzymatic treatment; Peptides; Enzyme; Size; HPLC chromatography; phenylalanine removal; Profile; whey protein concentrate; Hydrolysis; Peptidases; Milk protein; Hydrolysate; Activated carbon; protein hydrolysate; Hydrolases; Concentrate; Whey protein; size-exclusion HPLC

Summary The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide profiles and reduced phenylalanine (Phe) content. The peptide profile analysis included the fractionation of hydrolysates by size‐excl...