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Received: 2005-09-02
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Sindayikengera Séverin, Xia Wen-shui. Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex[J]. Journal of Zhejiang University Science B, 2006, 7(2): 90-98.
@article{title="Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex",
author="Sindayikengera Séverin, Xia Wen-shui",
journal="Journal of Zhejiang University Science B",
volume="7",
number="2",
pages="90-98",
year="2006",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2006.B0090"
}
%0 Journal Article
%T Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex
%A Sindayikengera Sé
%A verin
%A Xia Wen-shui
%J Journal of Zhejiang University SCIENCE B
%V 7
%N 2
%P 90-98
%@ 1673-1581
%D 2006
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0090
TY - JOUR
T1 - Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex
A1 - Sindayikengera Sé
A1 - verin
A1 - Xia Wen-shui
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 2
SP - 90
EP - 98
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0090
Abstract: Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard. The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements.
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