Effect of additives on subcritical water hydrolysis of whey protein isolate.
Summary of "Effect of additives on subcritical water hydrolysis of whey protein isolate."
The objective was to examine the effect of the additives acetic acid, lactic acid, sodium bicarbonate, sodium chloride, and sodium hydroxide on the hydrolysis of whey protein isolate with subcritical water. A screening experimental design was used to study the effect of temperature, time, and additives. The most influential additive, sodium bicarbonate, along with temperature and time was used in a second experimental design to predict the treatment conditions to maximize the degree of hydrolysis and production of free amino acids. The maximum degree of hydrolysis achieved was 50% at a concentration of 1.24 M sodium bicarbonate, 291 °C, and 28 min. The highest concentration of total amino acids was 83.0 mg/g of whey protein isolate with 0.83 M sodium bicarbonate at 264 °C for 29 min. Compared to water alone, sodium bicarbonate increased the degree of hydrolysis 4-fold and the production of amino acids by 44% and decreased peptides' molecular weight.
Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
Medical and Biotech [MESH] Definitions
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