文章基本信息

标题：Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate
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作者：Marialice Pinto Coelho Silvestre ; Wendel de Oliveira Afonso ; Carlos de Oliveira Lopes Junior 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：2011
卷号：6
期号：8
页码：647-660
DOI：10.3923/ajft.2011.647.660
出版社：Academic Journals Inc., USA
摘要：The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtilisin and pancreatin on Whey Protein Concentrate (WPC) were tested. The effect of Enzyme: Substrate ratio (E:S) and Substrate Concentration (SC) was also verified. The hydrolysates were fractionated by size-exclusion-HPLC and the rapid correct fraction area method was used for quantifying peptides and free amino acid s. The best peptide profiles were very similar giving rise to 13.17% of di-tripeptides, 46.41% of free amino acid s and 12.31% of large peptides on an average. The advantage of using a higher SC was observed only in one case and for the pancretin action. The use of a smaller E:S ratio for subtilisin action was advantageous only when comparing 2:100 with 4:100 while for pancretin this beneficial result was also achieved when comparing either 1:100 with 2:100 or 2:100 with 4:100. It can be inferred that the use of these two enzymes was able to produce some WPC hydrolysates with appropriate peptide profiles for dietary purposes.