Use of subtilisin and pancretin for hydrolyzing whey protein concentrate.

摘要

In order to develop a low cost method for preparation of protein hydrolysates with appropriate peptide profiles, effects of subtilisin and pancreatin were investigated on whey protein concentrate (WPC). Impact of enzyme:substrate ratio (E:S) and substrate concentration (SC) was also determined. Hydrolysates were fractionated by size-exclusion-HPLC and the rapid correct fraction area method was used for quantifying peptides and free amino acids. The best peptide profiles were very similar, giving rise to 13.17% of di-tripeptides, 46.41% of free amino acids and 12.31% of large peptides on average. The advantage of using a higher SC was observed only in 1 case, with pancretin. Use of a smaller E:S ratio with subtilisin was advantageous only when comparing 2:100 with 4:100, and with pancretin when comparing ratios of 1:100 with 2:100 or 2:100 with 4:100. Results suggest that subtilisin and pancreatin could be used to produce WPC hydrolysates with appropriate peptide profiles for dietary purposes.