Study On The Whey Polypeptides And Its Production Of Fermentation

Whey was the by-production of product cheese and casein at industry. The nutriments of whey was 55% of raw milk, especially its PER was 3.0. The experiment systematically research the processing of whey powder was hydrolyzed with enzyme. We developed two kinds of new dairy products with hydrolyzed whey. One was fermented whey wine of polypeptides. the other one was [actobacillus fermented beverage using whey polypeptides content bifidus-factors. Whey protein was hydrolyzed with trYpsin and Alcalase. We used orthogonal experiment get the optimum enzyme hydrolysis technology conditions. Alcalase was: IS} (enzyme-subStrate concentration rate ) 5%~ T = 60~扖~ pl-I = 8.0,DH=21.6%; Trypsin was4F/S] = 5%~ T = 34扖~ pH 8.0.DH19.4% We choose A]ca]ase to hydrolysis whey protein because it was cheaper and the DII was higher than trypsin. We adopted the regression model of three factors twice rotation perpendicular regressive design. The effect of fE扴] pH and temperature on the DII of Alcalase to whey protein on study. By F-inspection and T-inspection and applied inspection, the model was verified that it reflected theoretically the intrinsic law on protein hydrolysis of whey. and coincided well with the practice. With the design of rotation regression, we verified that three factors [F/Si pH and T were the main factors which affected the DR. The contribution of three factors to DR was pH> T>[E/S]. The optimum hydrolysis condition of hydrolyzing the protein of whey as follows: EE/S] 6.68%~ T = 61 ~C nH 8.0. time rl20min, then DR =22.8%. The dissolution and heat stability of hydrolysate became better than original whey; We used positive ion exchange colophony and negative ion exchange colophony to take off salt from hydrolyzed whey? The ratio of desalination was 77.1% and protein yield was 81.8%. We used the ~3-CD to embed and remove the bitterness from hydrolyzed whey. The hydrolyzed whey was fermented by saccharomyces then choose three saccharomyces which could gain more alcohol and excellent flavor. The saccharomyces A~ K and C were used to ferment the hydrolyzed whey and the ratio was A: K: C =1: 1: We added glucose lactose sucrose and maltose to hydrolyzed whey to enhance saccharomyces grow. We found we could increase the yield alcohol and improve the flavor if -2- 2001 4 5 )1 supplemented with the glucose to the whole sugar was 12% in hydrolyzed whey. The effects of quantity of inoculation. pH of hydrolyzed whey and temperature on yield of alcohol are investigated adopting L9(34) orthogonal design. The best conditions of yeast growth were determined: the quantity of inoculation was 8%~. pH was 6.5 and T was 28 ~C; It was study that the changing quantity of alcohol and sugar with time during the fermentation. The results showed that alcohol yield was about 3.95% and the left sugar was only 4% when fermentation process 6Ohr. The flavor of fermented production wasnt very good. So we adopted orthogonal design to improve it. The optimum recipe of wine polypeptides whey was: acid 0.I%. sugar =7~/o. ~3-CD =0.6%. It was studied in this paper that the lactobacillus could be grown on a medium composed of hydrolyzed whey. The conditions of fermentation was: L.b and S.t ration was 1:1, the quantity of inoculation was 3%, temperature was...