文章基本信息

标题：Obtaining Oligopeptides from Whey: Use of Subtilisin and Pancreatin
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作者：Mariana Wanessa Santana de Souza ; Eliza Augusta Rolim Biasutti ; Raquel Linhares Carreira 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2008
卷号：3
期号：5
页码：315-324
DOI：10.3923/ajft.2008.315.324
出版社：Academic Journals Inc., USA
摘要：The whey hydrolysis was optimized aiming the production of oligopeptides. The use of a subtilisin and a pancreatin as well as the effect of the substrate concentration (SC) and enzyme:substrate ratio (E:S) were tested. The whey hydrolysates were fractionated by size-exclusion-HPLC and the rapid Correct Fraction Area method was used for quantifying peptides and free amino acid s. Both enzymes were efficient for producing oligopeptides and the values reached 41.42 and 37.12%, for subtilisin and pancreatin, respectively. For subtilisin, the best peptide profile was obtained for a SC of 15% with an E:S of 1:100, while for pancreatin this same result was observed for a SC of 10% with E:S of either 1:100 or 2:100, as well as for a SC of 15% with E:S of 1:100, 2:100 and 4:100.