Whey protein is recognized as a high-quality protein supplement for the human body, but there are some allergenic proteins present.In order to reduce the allergen content in whey concentrate protein, a whey protein peptide enzymatic hydrolysis process was established to produce whey protein peptides with low antigenicity using protease and protein glutaminase in this study.The optimal enzymatic combination was obtained through protease screening and compounding-alkaline protease and Prote AXH.The protein glutaminase (PG) assisted protease hydrolysis process was further set up, 5% whey protein solution was pretreated with 1% PG at 50 ℃ for 0.5 h.Subsequently, the pH was adjusted to 7.5, and then 1% alkaline protease and 1% Prote AXH were added step by step for reaction (2 h).As a result, the degree of hydrolysis of the final deep hydrolysis of whey protein reached 29.82%, with a yield of 93.5%.Furthermore, the proportion of molecules with molecular weight <3 000 Da was 88.48%, and the degradation rate of β-LG reached 97.5%.Finally, the proportion of essential amino acids reached 46.16%.In summary, the addition of PG has a significant effect on improving the yield of whey protein peptides and the degradation rate of allergens.This study can provide a reference for the enzymatic preparation of low allergenic whey protein peptide.
WEI Mengran
,
LIU Kanzhen
,
YANG Guomin
,
LI Jianghua
,
ZHANG Guoqiang
,
DU Guocheng
. Application of protein glutaminase in the enzymatic preparation of whey protein peptides[J]. Food and Fermentation Industries, 2024
, 50(21)
: 16
-24
.
DOI: 10.13995/j.cnki.11-1802/ts.037991
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