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KMID : 1025520100520050435
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Journal of Animal Science and Technology
2010 Volume.52 No. 5 p.435 ~ p.440
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Characteristics of Whey Protein(WPC-30) Hydrolysate from Cheese Whey
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Yoon Yoh-Chang
An Sung-Il
Jung A-Ram
Han Song-Ee
Kim Myeong-Hee
Lee Chang-Kwon
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Abstract
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Whey protein concentrate(WPC) is widely used to increase the nutritional and functional properties of food. In this study, the physiochemical and functionality of WPC-30 hydrolysates were examined to evaluate the possibility of application in the food industry. The WPC-30 was manufactured using ultrafiltration and spray-drying, and then hydrolyzed with proteolytic enzyme including alcalase, flavourzyme, nuetrase and protamex. Enzymatic hydrolysis had a significant influence on the physicochemical properties as evident from the increased foaming capacity, solubility. Alcalase caused highest protein hydrolysis(3.26%) and the bitterness. Foaming capacity was largest in WPC-30 hydrolysate treated with flavourzyme. Protein solubility at various levels of pH was highest in protamex-treated WPC-30 hydrolysate. However, the solubility of WPC-30 hydrolysates was significantly improved in alkaline condition than in acidic and neutral conditions. The study revealed that spray dried enzyme modified WPC can be used in various functional food.
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KEYWORD
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Whey protein concentrate, Ultra-filtration, Hydrolysis, Functionality
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