engleski

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

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.

α-Lactalbumin; chymotrypsin; hydrolysis; whey protein isolate

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