ENZYMATIC-HYDROLYSIS OF WHEY PROTEINS .2. MOLECULAR-WEIGHT RANGE

Using high-pressure liquid chromatography we studied the distribution of molecular weights in whey-protein hydrolysates using the following commercially obtained proteases: Alcalasa 0.6 L and Protease 660 L, bo th bacterial in origin, and PEM 2500 S, of animal origin. In each of t he systems, the range of molecular weights in the hydrolysate depended solely on the degree of hydrolysis (DH) achieved. For DH greater than or equal to 20, between 65% and 95% of the hydrolysate is made up of peptides with a molecular weight of less than 1,000 Da. (C) 1994 John Wiley and Sons, Inc.