부산대학교 도서관

Summary: The objective of this study was to obtain protein hydrolysates from buffalo cheese whey proteins and characterise them. Degrees of hydrolysis ranged between 10% and 16% depending on processing time. The hydrolysate obtained after 12 h showed a low water activity value (<0.4), and the lowest moisture content (4.88% w/w), besides demonstrating better solubility, and enhanced emulsion stability. The hydrolysate obtained after an 18‐h process exhibited higher foam production capacity. In vitro, protein digestibility values of the hydrolysates ranged from 25% to 27% (w/w). Prolonging the hydrolysis (18 h) of the buffalo whey proteins with Flavourzyme resulted in a greater release of amino acids. The hydrolysate obtained after a 12‐h process exhibited the best techno‐functional characteristics (moisture, oil holding capacity, and emulsion stability), while the 18‐h showed the highest levels of branched‐chain amino acids. The characteristics of these hydrolysates enable their use in the production of supplements, providing another strategy for bubaline whey utilisation. [ABSTRACT FROM AUTHOR]