Functional and Immunological Properties of Casein Hydrolysate Produced from a Two-Stage Membrane System
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 480–483, May 1997
How to Cite
LIN, S.-B., CHIANG, W.-D., CORDLE, C. T. and THOMAS, R. L. (1997), Functional and Immunological Properties of Casein Hydrolysate Produced from a Two-Stage Membrane System. Journal of Food Science, 62: 480–483. doi: 10.1111/j.1365-2621.1997.tb04410.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 9/12/96; revised 11/16/96; accepted 11/25/96.
- casein hydrolysate;
- membrane reactor;
- immunological properties;
A uniform hydrolysate with a relatively low free amino acid content (<5%) was produced from bovine casein with a commercial protease (Alcalase) in a two-stage membrane reactor. The trichloroacetic acid-soluble nitrogen was 98.68% and degree of hydrolysis was 23.2% for the second-stage hydrolysate. The retained immunologically active casein was 2.32% and whey protein was 1.09% in the hydrolysate as determined by ELISA. The second-stage protein hydrolysate was completely soluble at 2% (w/v) from pH 3.0 to 9.0. Water sorption increased two to four times at water activities of 0.33 to 0.95 as compared to untreated casein.