Study on the technology condition of enzymatic hydrolyzing whey protein

The degree of hydrolysis was used as response values in preparation of whey protein peptides, through the single-factor experiment, the optimum the degree of hydrolysis was 27.90% , the optimum conditions were the time of hydrolysis: pH8.5, hydrolysis temperature 55 ℃, 3 h, enzyme concentration 3%. The molecular weight distributing of the was measured by Sephadex gel chromatography, and the ACE- inhibitory activity of hydrolysates were measured. Finally, the average dmolecular weight of the hydrolysates measured by HPLC was 562.25~1330.63.