Optimization of compound neutral enzymatic hydrolysis of β-lactoglobulin in whey protein

The purpose was to optimize the production of hydrolyzed whey protein by double enzyme hydrolysis technology, and to explore the optimal process of β-lactoglobul hydrolysis under moderate hydrolysis conditions. The enzymatic hydrolysis of whey protein with F-Neutral protease and G-Neutral protease was optimized using a Box-Behnken design with response surface methodology.The β-lactoglobulin hydrolysis rate of whey protein hydrolysate was 58.99% ± 0.02% when the optimal hydrolysis conditions were established as follows: 0.44% ( equivalent to 2672.32 U/g) F-protease, 0.08% ( equivalent to362.24 U/g) G-protease, and hydrolysis at 55.2 ℃, which represented a maximum value over that reported for commercial whey protein hydrolyzate.Mass fraction of molecular weight 1000 ~ 180 u was 51.76%, and the free amino acid was 2.34%, significantly lower than the market similar products.