The aim of this work was to use a pancreatin to obtain Whey Protein Concentrate (WPC) hydrolysates with high degree of hydrolysis, appropriate peptide profiles from the nutritional point of view as well as with reduced Phenylalanine (Phe) content. Six hydrolysates were prepared by varying the enzyme: Substrate ratio and the substrate concentration. The degree of hydrolysis was calculated by the ratio between α-amino and total nitrogen. The analysis of peptide profile involved the fractionation of hydrolysates by high performance size-exclusion liquid chromatography and the rapid correct fraction area method was used to quantify the chromatographic fraction components. The activated carbon was used to remove Phe and the efficiency of this procedure was evaluated by measuring the amount of this amino acid by second derivative spectrophotometry. The results showed that the degree of hydrolysis changed from 15 to 30%. An appropriate peptide profile was obtained with high free amino acid (55.43%) and low large peptide (15.75%) contents as well as an amount of di and tripeptides greater than 6%. Also, Phe removal changed from 59.1 to 81.3%. The economical advantage of using the smallest enzyme: Substrate ratio (1:100) was associated to the achievement of the best peptide profile. Thus, the use of a pancreatin in the hydrolytic conditions tested in the current study produced WPC hydrolysates with high degree of hydrolysis, suitable peptide profile and reduced Phe content.
Marialice P.C. Silvestre, Maite C. Silva, Viviane D.M. Silva, Mauro R. Silva and Larissa L. Amorin, 2011. WPC Hydrolysates Obtained by the Action of a Pancreatin: Preparation, Analysis and Phenylalanine Removal. Asian Journal of Scientific Research, 4: 302-314.