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Enzymatic hydrolysis of whey and its analysis

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Abstract

An attempt was made to hydrolyze proteins and lactose in whey to improve the nutritive value of this byproduct, and extend its application as an ingredient to healthy beverages. Flavourzyme in different concentrations was used at pH 7.0 to hydrolyze protein at 50 °C. pH stat method, SDS-PAGE and RP HPLC–MS were used to evaluate degree of protein hydrolysis, pattern of peptide formation and characterize smaller peptides in hydrolysate, respectively. Higher concentration of enzymes produced more number of small peptides. Protein hydrolysate was again hydrolyzed at 30 °C with β—galactosidase at pH 5.5 to hydrolyze lactose. HPLC analysis indicated the degree of lactose hydrolysis and number of tri/poly saccharides formed due to varied enzyme concentration. Results from the experiment can be utilized to formulate healthy whey beverages for specific purpose.

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Acknowledgements

B.C.G. expresses sincere thanks to the Australian Government for awarding Australian Endeavour Executive Award during the stay at Melbourne, Australia to carry out the work.

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Authors and Affiliations

  1. ICAR- National Dairy Research Institute, Adugodi, Bengaluru, 560030, India

    Bikash C. Ghosh

  2. School of Biomedical and Health Sciences, Victoria University, Werribe Campus, P.O. Box 14428, Footscray, Melbourne, Victoria, 8001, Australia

    Bikash C. Ghosh, L. N. Prasad & N. P. Saha

  3. Food and Nutritional Science- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pok Fu Lam, Hong Kong

    N. P. Saha

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  1. Bikash C. Ghosh
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  2. L. N. Prasad
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  3. N. P. Saha
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Correspondence to Bikash C. Ghosh.

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Ghosh, B.C., Prasad, L.N. & Saha, N.P. Enzymatic hydrolysis of whey and its analysis. J Food Sci Technol 54, 1476–1483 (2017). https://doi.org/10.1007/s13197-017-2574-z

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  • DOI: https://doi.org/10.1007/s13197-017-2574-z

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