Efficient Enzymatic Hydrolysis of the Whey Protein Fraction from Bovine Milk

Abstract

Studies were conducted to optimize the hydrolysis of the major whey proteins with the serine proteases Alcalase and Protozyme, and of the immunoglobulin fraction of colostrum with Alcalase. The protein-peptide composition of the enzymatic hydrolysates of whey and colostrum was determined using high-performance liquid chromatography and electrophoresis data under denaturing conditions. The hydrolysis conditions, in conjunction with the application of a heat treatment of the substrate, were designed to enhance the efficiency of whey proteolysis using Protozyme. An increase in the proteolysis degree of the native immunoglobulin fraction of colostrum with Alcalase was also achieved. The results of the experimental work are intended for the production of a hypoallergenic protein component derived from bovine milk