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International Journal of Dairy Science
  Year: 2009 | Volume: 4 | Issue: 3 | Page No.: 91-99
DOI: 10.3923/ijds.2009.91.99
Evaluation the Degree of Whey Protein Concentrate 80 Hydrolysis on the Health Benefits Amino Acids Content Need of the Human Body
A.S. Gad and A.F. Sayed

Abstract:
Whey protein concentrate (WPC 80) was modified by partial hydrolysis with Protamex to 5, 10, 15 and 20% degree of hydrolysis (DH). Whey protein concentrate 80 and its hydrolysates were analyzed, compared to FAO/WHO/UNU amino acid requirement pattern based on amino acid requirements of preschool-age child. The enzymatic hydrolysis of WPC 80 leads to numerous alterations in protein functional characteristics, like changes in solubility. The pH-protein solubility profiles of WPC 80 and its hydrolysates were used to determine protein solubility. A modified method of AOAC was used to determine Cysteine, Branched-Chain Amino Acids (BCAA) and Tryptophan at various degree of hydrolysis. Results showed that modified whey protein concentrate by partial hydrolysis degree at 15% were highly solubility and the global amino acids determined in an optimal content that makes them appropriate for food formulations as a source of health benefits amino acids.
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How to cite this article:

A.S. Gad and A.F. Sayed, 2009. Evaluation the Degree of Whey Protein Concentrate 80 Hydrolysis on the Health Benefits Amino Acids Content Need of the Human Body. International Journal of Dairy Science, 4: 91-99.

DOI: 10.3923/ijds.2009.91.99

URL: https://scialert.net/abstract/?doi=ijds.2009.91.99

 
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