Functional and Immunological Properties of Casein Hydrolysate Produced from a Two-Stage Membrane System

Authors

  • SHIH-BIN LIN,

    1. Authors Thomas and Lin are affiliated with the Dept. of Food Science, Clemson Univ., Clemson, SC 29634-0317. Author Chiang is with Food Industry Research & Development Inc., Hsin Chu, Taiwan, Republic of China. Author Cordle is with Ross Products Division, Abbott Laboratories, 625 Cleveland Ave., Columbus, OH 43215. Direct inquiries to Dr. R.L. Thomas.
    Search for more papers by this author
  • WEN-DEE CHIANG,

    1. Authors Thomas and Lin are affiliated with the Dept. of Food Science, Clemson Univ., Clemson, SC 29634-0317. Author Chiang is with Food Industry Research & Development Inc., Hsin Chu, Taiwan, Republic of China. Author Cordle is with Ross Products Division, Abbott Laboratories, 625 Cleveland Ave., Columbus, OH 43215. Direct inquiries to Dr. R.L. Thomas.
    Search for more papers by this author
  • CHRISTOPHER T. CORDLE,

    1. Authors Thomas and Lin are affiliated with the Dept. of Food Science, Clemson Univ., Clemson, SC 29634-0317. Author Chiang is with Food Industry Research & Development Inc., Hsin Chu, Taiwan, Republic of China. Author Cordle is with Ross Products Division, Abbott Laboratories, 625 Cleveland Ave., Columbus, OH 43215. Direct inquiries to Dr. R.L. Thomas.
    Search for more papers by this author
  • RONALD L. THOMAS

    1. Authors Thomas and Lin are affiliated with the Dept. of Food Science, Clemson Univ., Clemson, SC 29634-0317. Author Chiang is with Food Industry Research & Development Inc., Hsin Chu, Taiwan, Republic of China. Author Cordle is with Ross Products Division, Abbott Laboratories, 625 Cleveland Ave., Columbus, OH 43215. Direct inquiries to Dr. R.L. Thomas.
    Search for more papers by this author

ABSTRACT

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.

Ancillary