Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates

The degree of hydrolysis and antioxidant activity protein hydrolysates from fresh cow’s milk whey obtained by the action proteolytic enzymes papain, bromelain chymosin were compared. lowest in was reported for sample MP1 (10 min reaction time, treatment with 0.1 mg/ml papain), highest percentage at hydrolysate MB12 (at 60 1.0 bromelain). For samples WC1 μl/ml chymosin), lowest. achieved WP12 using papain a concentration 1 60-min time. values capacity hydrolysed products show higher compared to starting substrates. 11.32 mg TE/100 ml found variant MB3, 7.83 - WP7. Hydrolysates treated had lower TE hydrolysate’s variants, bromelain.