Table 1 Hydrolytic factors and pre-treatments for proteases in the production of milk bioactive peptides
Production | Proteases | Optimization | Pre-treatments |
|---|---|---|---|
Enzymatic Hydrolysis | • Trypsin • Chymotrypsin • Pepsin • Protease mixtures | • Enzyme or protease concentration • Substrate concentration • Reaction pH • Temperature • Reaction time | • Heating of milk to denature the milk proteins • Adjustments of milk pH, • Ultrafiltration to concentrate the milk proteins • Pre-incubation of protease enzyme before adding to milk proteins, |
Microbial Fermentation | • Alcalase • Protamex • Neutrase | • Selection of the microbial protease • Optimal pH, temperature, and time • Substrate concentration • Control of microbial growth | • Heat Treatment • pH Adjustment • Enzyme Activation • Homogenization |
Simulated Digestion | • Pepsin • Trypsin • Chymotrypsin | • Selection of preotease • Optimization of Digestion Conditions: • Simulation of Digestive Environments | • Heat Denaturation • Adjustment of pH • Enzyme Activation |