Enzymatic hydrolysis of whey protein concentrate: effect of enzyme type and enzyme:substrate ratio on peptide profile

@article{Morais2015EnzymaticHO,
  title={Enzymatic hydrolysis of whey protein concentrate: effect of enzyme type and enzyme:substrate ratio on peptide profile},
  author={Harriman Aley Morais and Marialice Pinto Coelho Silvestre and Mauro Ramalho Silva and Viviane Dias Medeiros Silva and Marina Andrade Batista and Ana Cristina Sim{\~o}es e Silva and Josiane Nicc{\'a}cio Silveira},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={52},
  pages={201-210}
}
  • Harriman Aley Morais, Marialice Pinto Coelho Silvestre, +4 authors Josiane Niccácio Silveira
  • Published 2015
  • DOI:10.1007/s13197-013-1005-z
Enzymatic hydrolysis of whey protein concentrate was used to prepare hydrolysates with appropriate peptide profiles for use in the development of dietary supplements. Effects of the type of enzyme (pancreatin and proteases from Bacillus licheniformis, Aspergillus oryzae and Aspergillus sojae) and enzyme:substrate ratio (0.5:100, 1:100, 2:100, 3:100, 4:100 and 8:100) were evaluated. Twenty-four hydrolysates were prepared, and their peptide profiles were characterized by chain length using size… CONTINUE READING

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