EFFECTS OF TEMPERATURE, TIME AND ENZYME TO SUBSTRATE RATIO ON PREPARATION OF WHEY PROTEIN HYDROLYSATE

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PIRI SHIMA; SADEGHI MAHOONAK ALIREZA; GHORBANI MOHAMMAD; ALAMI MEHRAN

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:3 Page(s): 245-254

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Title

EFFECTS OF TEMPERATURE, TIME AND ENZYME TO SUBSTRATE RATIO ON PREPARATION OF WHEY PROTEIN HYDROLYSATE

Author(s)

PIRI SHIMA | SADEGHI MAHOONAK ALIREZA | GHORBANI MOHAMMAD | ALAMI MEHRAN | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ2

ENZYMATIC HYDROLYSISQ1

PROTEIN HYDROLYSATEQ1

WHEY PROTEIN CONCENTRATEQ2

Abstract

In present study, whey PROTEIN HYDROLYSATE was prepared using Alcalase 2.4L from WHEY PROTEIN CONCENTRATE. The effect of temperature (40, 45, 50 and 55oC), 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 investigatedin a completely randomized design. The highest degree of hydrolysis was observed at 55oC, hydrolysis time of 180 minutes andenzyme/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 activitywere 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.

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APA: Copy

PIRI, SHIMA, SADEGHI MAHOONAK, ALIREZA, GHORBANI, MOHAMMAD, & ALAMI, MEHRAN. (2014). EFFECTS OF TEMPERATURE, TIME AND ENZYME TO SUBSTRATE RATIO ON PREPARATION OF WHEY PROTEIN HYDROLYSATE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(3), 245-254. SID. https://sid.ir/paper/234031/en

Vancouver: Copy

PIRI SHIMA, SADEGHI MAHOONAK ALIREZA, GHORBANI MOHAMMAD, ALAMI MEHRAN. EFFECTS OF TEMPERATURE, TIME AND ENZYME TO SUBSTRATE RATIO ON PREPARATION OF WHEY PROTEIN HYDROLYSATE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(3):245-254. Available from: https://sid.ir/paper/234031/en

IEEE: Copy

SHIMA PIRI, ALIREZA SADEGHI MAHOONAK, MOHAMMAD GHORBANI, and MEHRAN ALAMI, “EFFECTS OF TEMPERATURE, TIME AND ENZYME TO SUBSTRATE RATIO ON PREPARATION OF WHEY PROTEIN HYDROLYSATE,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 3, pp. 245–254, 2014, [Online]. Available: https://sid.ir/paper/234031/en

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