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Solubilization of spray-dried lactalbumin by Alcalase

Published online by Cambridge University Press:  01 June 2009

Craig G. Smith ,
Peter A. Munro ,
Donald E. Otter  and
Ralph M. Brauer
Craig G. Smith
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Peter A. Munro
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
Donald E. Otter
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Ralph M. Brauer
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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Summary

Effects of the reaction variables pH, temperature, time, enzyme concentration and solids concentration on the hydrolysis and solubilization of lactalbumin slurries by Alcalase have been determined. Reaction progress curves, solubilization v. time, were very unusual with a maximum solubilization of 96% occurring at a short reaction time corresponding to a degree of hydrolysis of 11–12%. Further hydrolysis beyond this point produced a rapid decrease in solubilization to about 67%, followed by a further gradual increase in solubilization with prolonged hydrolysis. The unusual solubilization profile was also produced by increasing enzyme concentration at fixed reaction time. The effects of pH, temperature and solids concentration were similar to those found in the hydrolysis and solubilization of other insoluble proteins. The implications of the results for the design and operation of an enzymic hydrolysis process are discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 87 - 95
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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