Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate
نویسندگان
1 MSc. Graduated Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
doi
10.22101/JRIFST.2014.10.23.334چکیده
In present study, whey protein hydrolysate was prepared using Alcalase 2.4L from whey protein concentrate. The effect of temperature (40, 45, 50 and 55°C), time (30, 60, 90, 120, 150, 180 and 210 m) and enzyme/substrate ratio (30, 60 and 90 Anson unit/kg protein), on degree of hydrolysis and antioxidant activity of product were investigated in a completely randomized design. The highest degree of hydrolysis was observed at 55°C, hydrolysis time of 180 minutes and enzyme/substrate ratio of 60 Anson unit/kg substrate. Under these conditions, degree of hydrolysis was 51.62%. The antioxidant activity of protein hydrolysate was studied using reducing power and Fe2+ chelating activity. At maximum degree of hydrolysis, Fe2+ chelating activity were obtained 50.41%. As well as under this condition reducing-power of protein hydrolysate was 0.156 which showed 20.47% reducing-power compared to 100 ppm ascorbic acid.
