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THE INFLUENCES OF REACTING CONDITIONS ON THE HYDROLYSIS OF CASEIN

Tianhua Ma

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Abstract

The reacting conditions for hydrolysis of casein from milk by trypsase were researched through the single factor and the orthogonal test. The results showed that: the optimum conditions for hydrolysis of casein by trypsase were: pH 7.5,temperature 60 ℃,the concentration of substrate 5 %, the amount of enzyme 62.44 U/g, the lasting time of hydrolysis 140 min.Under these conditions, the degree of casein hydrolysis was 16.8 %.

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The reacting conditions for hydrolysis of casein from milk by trypsase were researched through the single factor and the orthogonal test. The results showed that: the optimum conditions for hydrolysis of casein by trypsase were: pH 7.5,temperature 60 ℃,the concentration of substrate 5 %, the amount of enzyme 62.44 U/g, the lasting time of hydrolysis 140 min.Under these conditions, the degree of casein hydrolysis was 16.8 %.

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Available abstract

The reacting conditions for hydrolysis of casein from milk by trypsase were researched through the single factor and the orthogonal test. The results showed that: the optimum conditions for hydrolysis of casein by trypsase were: pH 7.5,temperature 60 ℃,the concentration of substrate 5 %, the amount of enzyme 62.44 U/g, the lasting time of hydrolysis 140 min.Under these conditions, the degree of casein hydrolysis was 16.8 %.

Key concepts: Casein, Hydrolysis, Chemistry, Substrate (aquarium), Enzymatic hydrolysis, Chromatography, Food science, Organic chemistry

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