Abstract
Gelation temperature (T g ), apparent viscosity (η app ), turbidity and chromatography profiles of whey protein concentrate (WPC) and corresponding hydrolysates (WPHs) generated with Alcalase® and Neutrase® at different temperatures and total solids (TS) were compared. WPC incubated with Alcalase at 50 °C exhibited the highest rate and degree of hydrolysis (DH). After 4 h, the 5 °C Alcalase WPH (10% TS) had a DH and molecular mass distribution similar to those generated at 5 and 50 °C with Neutrase; however, the chromatography profiles differed. T g was lower for WPHs than for WPC and depended on both the enzyme and TS. Moreover, the T g s were lower for the Alcalase hydrolysates than for those generated with Neutrase. The η app and turbidity properties of the hydrolysates depended on the enzyme used, solution TS and incubation temperature. Hydrolysates had lower η app than WPC. The 50 °C Neutrase hydrolysates displayed lower turbidity than the corresponding Alcalase hydrolysates.
Published Version
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