Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate
In present study, whey protein hydrolysate was prepared using Alcalase 2.4L from whey protein concentrate. The effect of temperature (40, 45, 50 and 55°C), time (30, 60, 90, 120, 150, 180 and 210 m) and enzyme/substrate ratio (30, 60 and 90 Anson unit/kg protein), on degree of hydrolysis and antioxi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-10-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68025_507e26e6fde85cac97f5f2ab5d236de2.pdf |