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

Authors:
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.