Research on Enzymatic Hydrolysis of Whey Protein

Fang Qian; Lei Zhao; Shu Juan Jiang; Guang Qing Mu

doi:10.4028/www.scientific.net/AMM.411-414.3205

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Research on Enzymatic Hydrolysis of Whey Protein
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 411-414Research on Enzymatic Hydrolysis of Whey Protein

Research on Enzymatic Hydrolysis of Whey Protein

Abstract:

Based on single factor analysis for the enzymatic hydrolysis of whey protein, papain was selected as the optimal enzyme and its enzymatic hydrolysis conditions were optimized by the quadratic regression orthogonal rotary test. The orthogonal regression model for degree of hydrolysis (DH) to three factors including temperature (X₁), time (X₂), enzyme dosage (X₃) was established as follow: DH=10.40+0.22X₁+0.30X₂+1.31X₃+0.019X₁X₂+0.011X₁X₃-0.039X₂X₃-0.39X₁²-0.16X₂²-0.40X₃², Verification test showed a DH of 11.7% was obtained at the optimal hydrolysis condition of 56.6°C, 113.8 min and enzyme 8213.7 U /g protein, which basically consisted with the model theoretical value.