Food and Fermentation Industries >

2010 , Vol. 36 >Issue 07: 201 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.07.031

Food and Fermentation Industries

Study on Whey-polypeptide Hydrolysised by Pinapple Juice Syrup Beverage

  • Qi Hai-ping ,
  • Hu Wen-zhong ,
  • Jian Ai-li ,
  • Lian Mi-xia
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Online published: 2010-07-25

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Abstract

Whey-protein were partly hydrolysised into functional polypeptide by protein enzyme in pineapple juice.The orthorhombic experiment L9(34) was carried out to determine the optimal enzymohydrolysis conditions.The following optimum conditions were: addition of pineapple juice 15%,whey-protein 2%,temperature 45℃,treatment time 60 min.the optimal pineapple whey-peptide beverage was: amount of sugar was 5%,amount of acid was 0.1%,β-CD was 1.5% and CMC was 0.3%.the flavor were improved obviously.

Key words： whey protein; pineapple protease; whey polypeptide; beverage

Cite this article

Qi Hai-ping , Hu Wen-zhong , Jian Ai-li , Lian Mi-xia . Study on Whey-polypeptide Hydrolysised by Pinapple Juice Syrup Beverage[J]. Food and Fermentation Industries, 2010 , 36(07) : 201 -204 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.031

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