Directed hydrolysis of milkproteins

Special features of the directed hydrolysis of casein by proteolytic enzymes have been studied. Trypsin and chymotrypsin are the most specific for obtaining hydrolisates with high degree of proteins splitting, and for obtaining hydrolisates with medium degree of hydrolysis it is advisable to apply thermolysin. Molecular mass distribution of peptides has been defined. Dynamics of accumulation of free amino acids in the course of the hydrolysis has been studied.

hydrolisate, proteolytic enzyme, trypsin, chymotrypsin, thermolysin, degree of hydrolysis, molecular mass distribution, amino acids