Year: 2025
Type: article
Abstract: Whey proteins are valuable components of functional drinks. Whey processing involves a wide range of technologies and products, e.g., whey protein enzymatic hydrolysis. The authors developed a new set of technological parameters of enzymatic hydrolysis. The research yielded new biotechnological principles for functional whey drinks based on electrochemical activation and enzymatic hydrolysis. Electrochemical activation affected the pH, degree, and time of enzymatic hydrolysis. The peptide profiles and the number of free amino groups in the samples of hydrolysed whey were studied using the Experion Pro260 system. Electrochemical activation intensified the hydrolysis and increased the effectiveness of hydrolytic enzymes. The optimal parameters of whey hydrolysis were as follows: pH 7.25, fermentation time – 6 h, temperature – 38-40 °C, enzyme activity – 25,000 units/mL and 36,000 units/mL. The resulting functional drinks were fortified with amino acids.
Source: Cheesemaking and buttermaking
Institution: North-Caucasus Federal University
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4416939017