Effect of pH and protein composition on proteolysis of goat milk proteins by pepsin and pancreatin

Kasper Hettinga,Linette Pellis,Wolf Rombouts,Xiaogu Du,Gabriela Grigorean,Bo Lönnerdal

Food Research International（2023）

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摘要

•Hydrolysis of intact goat caseins is faster than of goat whey proteins.•Pepsin hydrolysis pH had only a minor effect on disappearance of intact proteins.•Casein degradation was faster for infant formula than for whole milk.•Immunoactive goat milk proteins resisted hydrolysis relatively more.

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关键词

goat milk proteins,proteolysis,protein composition,pepsin

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