Hydrolysis of dairy raw material by proteolic enzymes to separate individual protein fractions
https://doi.org/10.47612/2220-8755-2021-16-68-73
Abstract
The article presents the results of studies on the selection of enzyme preparations for the isolation of certain types of milk proteins by selective hydrolysis. The mechanisms of action on the reduced whey protein concentrate of the following proteolytic enzymes are determined: chymotrypsin, trypsin and pepsin. It has been established that for the selective isolation of α-lactalbumin, it is advisable to use chymotrypsin with an active acidity of 8.5 units. pH and a temperature of 25 °C, and for the isolation of β-lactoglobulin - pepsin at an active acidity of 2.0 units. pH and temperature 40 °C.
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Review
For citations:
Shehidzevich K. Hydrolysis of dairy raw material by proteolic enzymes to separate individual protein fractions. Topical Issues of Processing of Meat and Milk Raw Materials. 2021;(16):68-73. (In Russ.) https://doi.org/10.47612/2220-8755-2021-16-68-73
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