Recovering beta-lactoglobulin from whey protein hydrolyzate comprising enzymatic hydrolysis performed during ultrafiltration, increases the yield of the food additive

摘要

The recovery of beta -lactoglobulin (bLG) comprising hydrolysis of whey proteins with pepsin during ultrafiltration at pH 1.5-2.5 and enzyme:substrate ratio 1:250-10000, preferably 1:2000-5000 is new. Ultrafiltration is continued, while maintaining a constant liquid level, until the concentration factor is 1-25, then hydrolysis is stopped by diafiltration.