Enzymatic hydrolysis of milk-derived casein to produce small molecule casein peptides
Detalhes do caso
Industry Needs
Casein peptides are used in functional foods, solid beverages, dietary supplements, infant formula, and pet nutrition products. Traditional single-enzyme processes have significant drawbacks: limited cleavage sites, low degree of hydrolysis, high levels of large-molecule protein residue, and insufficient yield of small-molecule active peptides; the formation of bitter peptides at the ends results in a pronounced bitter taste, leading to high debittering costs; uneven peptide molecular weight distribution results in unstable functional peptide content, significant batch-to-batch variations, and difficulty in consistently producing high-quality casein peptides.
Solution Details
A complex enzyme process involving alkaline protease, trypsin, and flavor enzymes allows for controlled, targeted enzymatic hydrolysis, breaking down large casein molecules into smaller peptides. After reaching the target degree of hydrolysis, the enzymes are inactivated at high temperatures, followed by filtration to remove residue, decolorization, debittering, vacuum concentration, and finally spray drying to obtain casein peptide powder.
