Effect of additives on subcritical water hydrolysis of whey protein isolate.

@article{Espinoza2012EffectOA,
  title={Effect of additives on subcritical water hydrolysis of whey protein isolate.},
  author={Ashley D Espinoza and Rub{\'e}n O. Morawicki},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 20},
  pages={5250-6}
}
The objective was to examine the effect of the additives acetic acid, lactic acid, sodium bicarbonate, sodium chloride, and sodium hydroxide on the hydrolysis of whey protein isolate with subcritical water. A screening experimental design was used to study the effect of temperature, time, and additives. The most influential additive, sodium bicarbonate, along with temperature and time was used in a second experimental design to predict the treatment conditions to maximize the degree of… CONTINUE READING