PRODUCTION OF LOW ANTIGENIC WHEY-PROTEIN HYDROLYSATES BY ENZYMATIC-HYDROLYSIS AND DENATURATION WITH HIGH-PRESSURE

Whey protein concentrate (WPC) was denatured by compression before it was hydrolysed with proteases, and its HPLC profile was compared with others. Although the peak height of beta-Lg decreased largely in WPC t reated with high pressure, alpha-La did not change significantly from the original amount. On the contrary, in WPC denatured by heat treatme nt, both beta-Lg and alpha-La decreased by the same ratio according to the intensity of heating. These results suggested that high pressure and heat treatment had different effects on the denaturation of protei ns. Then, the high pressure treated WPCs were hydrolysed with two kind s of proteases (papain W-40 and proleather(R)). HPLC profiles of hydro lysates with high pressure treatment were similar to those of hydrolys ates by heat treatment. Furthermore, the antigenicity of hydrolysate t reated at 600 MPa without holding is similar to that of hydrolysate tr eated at 60-degrees-C for 30 min. It is suggested that the utilization of high pressure is superior to heat treatment in the case of hydroly sis of heat-stable protein.