Nutritional evaluation of whey protein hydrolysate: chemical composition, peptide profile, and osmolarity

نویسندگان

چکیده

The expediency of processing whey is confirmed by the value its composition, amount raw materials, and possibility obtaining a wide range food products ingredients based on it. most appropriate technological method for reducing antigenicity proteins in industry enzymatic hydrolysis. work aims to study chemical composition properties hydrolysis cheese UF concentrate with enzyme preparations Promod 439L Flavorpro 766MDP determine areas obtained hydrolysate. At same time, 65% 40% peptide bonds antigenic epitopes β-lactoglobulin α-lactoalbumin, respectively, were broken without significant increase osmolarity system (291±2 mOsm/dm3 hydrolysate). Among proteolysis, short-chain peptides predominate. resulting product indicates reduced allergenicity high content essential amino acids. hydrolysate can be used technology various dairy replace skimmed milk preparation normalized mixture, manufacture preventive nutrition people allergic cow's proteins, as main ingredient beverages sports nutrition.

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ژورنال

عنوان ژورنال: Food Science and Technology

سال: 2022

ISSN: ['2331-513X', '2331-5156']

DOI: https://doi.org/10.1590/fst.110721