Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages
| Autor: | Chaturika Renda Kankanamge Jeewanthi, Renda Kankanamge, Yoh Chang Yoon, Si-Kyung Lee, Hyun-Dong Paik, Na-Kyoung Lee |
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| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Proteases Whey protein Chromatography Protease medicine.medical_treatment Trypsin Applied Microbiology and Biotechnology Hydrolysate Hydrolysis Maillard reaction symbols.namesake Enzyme chemistry medicine symbols Food science Food Science Biotechnology medicine.drug |
| Zdroj: | Food Science and Biotechnology. 24:1335-1340 |
| ISSN: | 2092-6456 1226-7708 |
| Popis: | Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree of hydrolysis (DH), non-protein-nitrogen (NPN), 5-hydroxymethyl-2-furfural (HMF), solubility, and free-sulfhydryl (FSH) levels were measured. In food applications functional efficiency of whey protein hydrolysates (WPHs) depended on hydrolysis time, protein composition and enzymatic specificity. WPHs treated with protease A were found to be suitable for applications that require extensively hydrolyzed ( |
| Databáze: | OpenAIRE |
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