Food Science and Biotechnology

, Volume 24, Issue 4, pp 1335–1340 | Cite as

Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages

  • Renda Kankanamge
  • Chaturika Jeewanthi
  • Na-Kyoung Lee
  • Si-Kyung Lee
  • Yoh Chang Yoon
  • Hyun-Dong PaikEmail author
Research Article


Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree of hydrolysis (DH), non-protein-nitrogen (NPN), 5-hydroxymethyl-2-furfural (HMF), solubility, and free-sulfhydryl (FSH) levels were measured. In food applications functional efficiency of whey protein hydrolysates (WPHs) depended on hydrolysis time, protein composition and enzymatic specificity. WPHs treated with protease A were found to be suitable for applications that require extensively hydrolyzed (<2 h) WPHs, because they had high solubility, DH, HMF, and FSH contents. Proteases S and M hydrolysates delayed the Maillard reaction and had high DH in mild hydrolysates (≤2 h) of WPHs. Aggressive hydrolyzed WPHs of protease A, and mild hydrolysates of proteases S and M are preferred in beverage fortification for maximum functional efficiency.


whey protein hydrolysates nutritional beverage HMF protease A 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Renda Kankanamge
    • 1
  • Chaturika Jeewanthi
    • 1
  • Na-Kyoung Lee
    • 1
  • Si-Kyung Lee
    • 2
  • Yoh Chang Yoon
    • 1
  • Hyun-Dong Paik
    • 1
    • 3
    Email author
  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulKorea
  2. 2.Department of Bioresources and Food ScienceKonkuk UniversitySeoulKorea
  3. 3.Bio/Molecular Informatics CenterKonkuk UniversitySeoulKorea

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