Enzymatic hydrolysis of whey and its analysis
نویسندگان
چکیده
منابع مشابه
Enzymatic hydrolysis of heat-induced aggregates of whey protein isolate.
The effects of heat-induced denaturation and subsequent aggregation of whey protein isolate (WPI) solutions on the rate of enzymatic hydrolysis was investigated. Both heated (60 °C, 15 min; 65 °C, 5 and 15 min; 70 °C, 5 and 15 min, 75 °C, 5 and 15 min; 80 °C, 10 min) and unheated WPI solutions (100 g L(-1) protein) were incubated with a commercial proteolytic enzyme preparation, Corolase PP, un...
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Hydrolysis of whey protein concentrates (WPCs) at different temperatures and pHs, using three enzymes: pepsin, trypsin, and Alcalase, was monitored during more than 5 hr by reversed phase HPLC/UV,
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In this study the bacterial growth inhibitory activity of peptide fragments produced from goat’s milk whey proteins by enzymatic hydrolysis using trypsin, ficin and a combination of both was investigated. Goat’s milk whey proteins were isolated and subjected to enzymatic hydrolysis and peptides were purified by ultrafiltration followed by reverse-phase high-performance liquid chromatography (RP...
متن کاملeffects of enzymatic hydrolysis on the allergenicity of whey protein concentrates.
cow’s milk whey consists of many protein components and some of them are antigens to human and known to modulate immune responses. enzymatic hydrolysis is a useful method to modify proteins with allergenicity. the objective of this study was to identify whether the in vitro enzymatic hydrolysis could reduce the allergenicity of whey protein concentrates (wpc). in this study, wpc were hydrolyze...
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Waste palm dates were subjected to analysis for composition and enzymatic hydrolysis of their flesh fibers. The fruit contained 32% glucose and 30% fructose, while the water-insoluble fibers of its flesh consisted of 49.9% lignin and 20.9% polysaccharides. Water-insoluble fibers were settled to 55% of its initial volume in 12 h. The presence of skin and flesh colloidal fibers results in high vi...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-017-2574-z