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Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates

โœ Scribed by P.J. ALTHOUSE; P. DINAKAR; A. KILARA

Book ID
108820780
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
418 KB
Volume
60
Category
Article
ISSN
0022-1147

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## Abstract This study examined the effect of different proteolytic enzymes on the production of cheese whey protein (CWP) hydrolysates with low antigenicity. Four enzyme combinations (1:1) trypsin + papain Wโ€40 (TP), trypsin + neutrase 1.5 (TN), papain Wโ€40 + protease S (PP) and papain Wโ€40 + neut