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Document type:
Zeitschriftenaufsatz 
Author(s):
Cheison, S. C.; Leeb, E.; Toro-Sierra, J.; Kulozik, U. 
Title:
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native α-lactalbumin 
Abstract:
Whey protein isolate (93.84 % protein) was hydrolysed using bovine trypsin (EC 3.4.21.4) at an enzymeto-substrate ratio of 1.0 % (w w1) over a range of temperatures and pH. Residual protein was quantified using reversed-phase high performance liquid chromatography. Genetic variants A and B of b-lactoglobulin (b-Lg) and a-lactalbumin (a-La) showed higher resistance to trypsin hydrolysis at 25 C than at 50 C with higher susceptibility of b-LgA than of b-LgB. Under the conditions trialled, the h...    »
 
Journal title:
International Dairy Journal 
Year:
2011 
Journal volume:
21 
Pages contribution:
166--171