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Papain proteolysis of whey protein concentrate. Effect on the molecular and functional properties


Deutsche Milchwirtschaft 46(21): 1174-1177
Papain proteolysis of whey protein concentrate. Effect on the molecular and functional properties
Whey protein concentrates were subjected to a limited proteolysis using papain at pH 6.5. The enzyme was then inactivated by heating at 70 degrees C for 20 min at pH 3.0, in order to study effects on molecular and functional properties (foaming, solubility and emulsification). Optimum degree of hydrolysis for functionality was 3%, demonstrated by significant decreases of aggregated whey protein.


Accession: 002914871



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