Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate

Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate

Tryptic hydrolysis of whey protein isolate under specific incubation conditions including a relatively high enzyme:substrate (E:S) ratio of 1:10 is known to preferentially hydrolyse β-lactoglobulin (β-LG), while retaining the other major whey protein fraction, i.e., α-lact...

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Bibliographic Details
Main Authors: Laura Sáez, Eoin Murphy, Richard J. FitzGerald, Phil Kelly
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
Hydrolysis
WPI
trypsin
α-lactalbumin
β-lactoglobulin
thermal inactivation
Online Access:https://www.mdpi.com/2304-8158/8/9/367

Internet

https://www.mdpi.com/2304-8158/8/9/367

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