Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins

W. A.M. MUTILANGI, D. PANYAM, Arun Kilara

Research output: Contribution to journalArticle

51 Citations (Scopus)

Abstract

Whey protein isolate was denatured at 85°C, pH 4.6 for 30 min to produce heat denatured whey protein isolate (HDWPI) which was hydrolyzed with trypsin, chymotrypsin, Alcalase or Neutrase to 2.8, 4.3, 6.0 or 8.0% degree of hydrolysis (DH). Analysis of freeze‐dried fractions revealed a linear increase in primary amino groups, non‐protein nitrogen and ash contents. Polyacrylamide gel electrophoresis showed that high and intermediate molecular weight peptides were converted to lower molecular weights with progress of hydrolysis. Differences in proteolysis patterns were observed with different enzymes. The time required to achieve equivalent hydrolysis at 1, 2, 3 or 4% enzyme/substrate ratio varied with the type of enzyme and DH.

Original languageEnglish (US)
Pages (from-to)1104-1109
Number of pages6
JournalJournal of Food Science
Volume60
Issue number5
DOIs
StatePublished - Jan 1 1995

Fingerprint

whey protein
hydrolysates
proteolysis
Proteolysis
Hydrolysis
hydrolysis
whey protein isolate
Enzymes
Molecular Weight
molecular weight
Subtilisins
nonprotein nitrogen
subtilisin
enzyme substrates
chymotrypsin
enzymes
ash content
trypsin
nitrogen content
polyacrylamide gel electrophoresis

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

MUTILANGI, W. A.M. ; PANYAM, D. ; Kilara, Arun. / Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins. In: Journal of Food Science. 1995 ; Vol. 60, No. 5. pp. 1104-1109.
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Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins. / MUTILANGI, W. A.M.; PANYAM, D.; Kilara, Arun.

In: Journal of Food Science, Vol. 60, No. 5, 01.01.1995, p. 1104-1109.

Research output: Contribution to journalArticle

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