Article

Retrieved from Volume 24, No. 1, 2020

Pages 79 -86

Synenko, T., & Frolova, N. (2020). Enzymatic hydrolysis of whey proteins of milk. Ukrainian Black Sea Region Agrarian Science, 24(1), 79-86. DOI: 10.31521/2313-092X/2020-1(105)-10

Enzymatic hydrolysis of whey proteins of milk

Tetiana Synenko N. Frolova

Experimental studies of the enzymatic hydrolysis patterns of whey proteins were carried out. Proteases of various origins (animal, plant and microbial) were selected. Patterns of hydrolysis of whey proteins were studied according to the following parameters: enzyme and substrate concentration, medium pH, temperature, and duration of the process. It is established that obtaining a product with a high degree of hydrolysis is possible with the use of the enzyme preparation Protolad at a concentration of 5%, at a protein substrate concentration of 20%, the medium should be alkaline, the pH value is 8.0, and the process temperature should be 60 °C. Research findings can be used in the development of natural flavoring additives. 

whey, whey protein concentrate, enzymatic hydrolysis, pepsin, papain, Protolad
References in the process of publication