Preparation and characterization of whey protein hydrolysates: Applications in industrial whey bioconversion processes

• Published in: Enzyme and microbial technology Vol. 15; no. 5; pp. 418 - 423
• Main Authors: Perea, Aide, Ugalde, Unai, Rodriguez, Isabel, Serra, Juan L.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier Inc 1993; Elsevier Science
• Subjects: Alcalase; Bioconversions. Hemisynthesis; Biological and medical sciences; Biotechnology; Biotransformation; Fundamental and applied biological sciences. Psychology; Hydrolysis; Kluyveromyces - growth & development; Kluyveromyces marxianus; Lactalbumin - metabolism; Lactoglobulins - metabolism; Methods. Procedures. Technologies; Milk Proteins - metabolism; Peptide Fragments - isolation & purification; Peptide Fragments - metabolism; peptides; proteinases; Subtilisins - metabolism; Whey hydrolysis; Whey Proteins; peptides; Kluyveromyces marxianus; Whey hydrolysis; proteinases; Alcalase; Yeast; Industrial application; Glycoproteins; Molecular size; Whey; Fungi; Characterization; Hydrolysate; Lactoglobulins; Lactalbumin; Proteolysis; Biotransformation; Microorganism culture; Ascomycetes; Degradation product; Thallophyta
• ISSN: 0141-0229; 1879-0909
• DOI: 10.1016/0141-0229(93)90129-P

A whey protein hydrolysate was prepared by incubation of reconstituted whey or a whey protein concentrate with Alcalase 0.6L. The proteolytic degradation of α-lactalbumin and β-lactoglobulin initially resulted in 6-kDa and, later, 2.5-kDa degradation products, quickly followed by the appearance of multiple peptides of 1 kDa or smaller. The hydrolysate showed a steady increase in solubility and a biphasic change in foaming characteristics with decreasing peptide size. At the highest degree of hydrolysis achieved (22%), the majority of the peptides were smaller than 1 kDa and could be efficiently assimilated by the yeast Kluyveromyces marxianus growing in a defined medium.