Keywords

Whey Protein, Trypsin, Hydrolysis Degree, Antibacterial Ability

Abstract

Whey protein was hydrolyzed in different ways, the degree of hydrolysis and the antibacterial ability of the hydrolysates were measured, and the correlation between the two was explored. The results show that: a certain degree of hydrolysis can make whey protein have obvious antibacterial ability, and the antibacterial ability is closely related to the degree of hydrolysis (when the degree of trypsin hydrolysis is less than 12 mg amino acids/mL, there is a positive correlation, r=0.9740; when the degree of hydrolysis is greater than 12 mg, there is a positive correlation /mL, there was a negative correlation, r=-0.9468). When trypsin hydrolyzes whey protein under different hydrolysis conditions, there is an optimal hydrolysis degree (10-12 mg/mL), and the hydrolyzate within this range exhibits the greatest antibacterial ability. The hydrochloric acid hydrolysis method is significantly worse than the enzymatic hydrolysis method in terms of the antibacterial ability of whey protein hydrolyzate or the stability of the antibacterial ability. This study proves that proper hydrolysis (the degree of hydrolysis is controlled to 10-12 mg/mL during enzymatic hydrolysis) can significantly improve the antibacterial ability of whey protein, which can provide a basis for the development of new natural food preservatives using whey protein.

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Original research done by Liu Chunmei, Wu Jinxiong, Ke Desen, Wang Zhengxun, Wang Hongxing

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