Hydrolysis of Milk Casein with Exopeptidase and Ensoprotease

Polypeptides obtained from hydrolysis of protein often have obvious bitterness,which limited its applications in food.In order to optimize the hydrolysis conditions of milk casein,Alcalase and Flavourzyme had been used to hydrolyze milk casein.The results showed that the optimum hydrolysis conditions with 2.4 L of Alcalase AF were as follows: concentration of substrate was 2%,pH value was 8.5,temperature was 55℃,adding amount of enzyme was 20 μL;the optimum hydrolysis conditions with Flavourzyme were as follows: pH value was 6.5,adding amount of enzyme was 120 μL,temperature was 50℃,hydrolysis time was 4 hours.Meanwhile,the bitterness taste of the casein clearly decreased from 5 to 2.5 with the Flavourzyme added in.