Proteins in acid whey were hydrolysed by an enzymatic preparation from Bacillus subtilis , as a possible treatment that may reduce their allergenicity. The degree of hydrolysis at different conditions of pH, temperature and enzyme-substrate ratio was determined. Operating conditions that did not involve production of bitter peptides were identified. The selected hydrolysis conditions resulted in a substantial disappearance of α-lactalbumin and β-lactoglobulin from the polyacrylamide gel electrophoresis patterns.
International Dairy Journal – Elsevier
Published: Mar 1, 1996
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