CHARACTERISTICS OF WHEY PROTEIN HYDROLYSATES FROM CHEESE WHEY, FAVORS ON VARIOUS FOOD APPLICATION

This study was conducted to investigate the production of whey protein hydrolysates, examining the physiochemical properties with five enzyme types named alcalase, protease S. protease M, trypsin, and pepsin. Whey protein concentrate was adjusted by ultrafiltration, increasing the whey content to 135% that of initial levels. The hydrolysates have been shown to improve the characteristics of a number of food products, and the type of enzyme has a considerable influence on the end result of hydrolysates production. Bulk density, solubility, NPN, foaming capacity, and the degree of hydrolysis were increased with hydrolysis time. Maximum bulk density was shown by protease S. Pepsin and alcalase gradually increased the foaming capacity, resulting in a comparatively lower pH and a lower degree of hydrolysis. The highest degree of hydrolysis was shown by protease M The highest NPN value was provided by pepsin, which was much greater than that of other enzymes. There was no significant difference in NPN according to the enzyme type applied. All hydrolysates in alkaline media were shown more than 50% solubility. HMF contents were also shown an obvious difference with the enzyme type.