Obtaining Oligopeptides from Whey: Use of Subtilisin and Pancreatin

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.