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Study on the Condition of Trypsin Hydrolyzing Whey Protein

LU Ai-hua

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Abstract

The effect of different condition on trypsin hydrolyzing whey protein were deeply studied through dual quadratic rotary combinational design.The model of the degree of hydrolysis(DH)with the selected parameter during hydrolysis have been created.Accarding to the model,the optimized hydrolysis conditions for the trypsin hydrolyzing whey protein was obtained temperature:52.3℃,pH in the beginning:8.37,[E]: 2.5%,[S]:6%,time of hydrolysis:12h.

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The effect of different condition on trypsin hydrolyzing whey protein were deeply studied through dual quadratic rotary combinational design.The model of the degree of hydrolysis(DH)with the selected parameter during hydrolysis have been created.Accarding to the model,the optimized hydrolysis conditions for the trypsin hydrolyzing whey protein was obtained temperature:52.3℃,pH in the beginning:8.37,[E]: 2.5%,[S]:6%,time of hydrolysis:12h.

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Available abstract

The effect of different condition on trypsin hydrolyzing whey protein were deeply studied through dual quadratic rotary combinational design.The model of the degree of hydrolysis(DH)with the selected parameter during hydrolysis have been created.Accarding to the model,the optimized hydrolysis conditions for the trypsin hydrolyzing whey protein was obtained temperature:52.3℃,pH in the beginning:8.37,[E]: 2.5%,[S]:6%,time of hydrolysis:12h.

Key concepts: Hydrolysis, Trypsin, Chemistry, Whey protein, Chromatography, Enzyme, Biochemistry

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