Naslov
Influence of Temperature, pH, Enzyme and Supstrate Concentration on the Chymotrypsin Hydrolysis of Whey Proteins for Recovery of Native Alpha-lactalbumin

Autori
Lisak, Katarina ; Toro-Sierra, Jose ; Kulozik, Ulrich ; Božanić, Rajka ; Cheison, Seronei Chelulei

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, H - , 2011

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
α-Lactalbumin; chymotrypsin; hydrolysis; whey protein isolate

Sažetak
Whey is a major by-product of cheese-making and casein manufacture in the dairy industry. α-lactalbumin (α-La) is a second major bovine whey protein and the main protein in human milk and it is beneficial for human health owing to its high content of essential amino acids. Enzymes hold great potential for the production of proteins under conditions in which there is minimum denaturation. It is reported that α-La has high resistance to trypsin digestion. Chymotrypsin, which is similar to trypsin, could be a cheaper alternative for trypsin. The aim of the present study was to examine the applicability of the chymotryptic digestion to determine resistance of the α-La and optimize the hydrolysis conditions by variations of the working temperature, pH, substrate concentration and the enzyme to substrate ratio which gave the highest recovery of native α-La.

Izvorni jezik
Engleski

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