The effect of pH and thermal treatment on some functional properties of whey proteins hydrolysates as measured by fluorescence spectroscopy

Alina Hînţoiu, Gabriela Râpeanu, Silvius Stanciu, Nicoleta Stănciuc

Volume 17, Issue 2;
Pages: 179-185;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Milk protein represents an important source of amino acids and peptides in the human diet. In recent years, whey has gained immense recognition as a protein source in functional foods, infant formulas, and bakery products.

The objectives of this study were to investigate some functional properties of whey protein hydrolysates obtained with chymotrypsin as a function of pH and thermal treatment. The extent of hydrolysis and conformational changes induced by pH and temperature were monitored using intrinsic fluorescence intensity and anisotropy.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2023 Journal of Agroalimentary Processes and Technologies