ENZYMATIC PRODUCTION AND APPLICATION OF TECHNOFUNCTIONAL MILK PROTEIN HYDROLYSATES
Jacob Ewert
The technofunctional properties (e.g. emulsifying, foam formation) of milk proteins can be influenced by enzymatic hydrolysis. Enzymatic batch process is an established method for the production of protein hydrolysates in the food industry. The disadvantages of an enzymatic batch process include a lack of enzyme reuse, batch-to-batch variations of the final hydrolysate and, depending on the peptidase used, high substrate and product inhibitions. A continuous process using enzyme- immobilization or enzyme membrane bioreactor (EMBR) with free enzyme could overcome these drawbacks. Therefore, the aim of this work was to develop a continuous hydrolysis process for milk protein hydrolysates with a defined peptide composition, new technofunctional properties and without a negative sensory profile (bitterness).
