Аңдатпа
Hydrolysis parameters are critical in the production of protein hydrolysates, as they directly determine the degree of hydrolysis (DH), which in turn governs the resulting technological properties. The aim of the research is to conduct comparative studies of the properties of casein hydrolysates obtained using optimized hydrolysis parameters with chymotrypsin and acidophilic bacteria. The resulting hydrolysates were characterized for their chemical composition using standard methods, chemical structure by Fourier-transform infrared (FTIR) spectroscopy, particle size distribution using a particle size analyzer, and technological indicators, including oil-holding capacity, water-holding capacity, oil-emulsifying capacity, and solubility. The results indicated that the casein hydrolysate samples exhibited no significant differences in moisture content and only slight variations in protein content. FTIR spectral analysis revealed similar profiles across all samples, indicating the presence of the same key functional groups, albeit at different relative concentrations. These spectroscopic findings corroborated the degree of hydrolysis: the hydrolysate produced with chymotrypsin, which exhibited the highest DH, also demonstrated the greatest absorbance intensity. This suggests a more extensive accumulation of hydrolysis products, including peptides. Particle size analysis confirmed that this sample contained a larger proportion of smaller particles, with 93.67% of the particles measuring between 43 and 85.9 nm. The technological characterization revealed a clear dependence on the degree of hydrolysis. The sample with the highest DH (sample 6) displayed a lower oil-binding capacity (21.08%). Water-holding capacity did not vary substantially across samples, remaining relatively low (26.13% to 30.20%). Hydrolysates with a higher DH exhibited a reduced emulsifying capacity. Conversely, solubility increased progressively with increasing DH, ranging from 89.09% to 94.16%. In conclusion, these findings underscore that to obtain a protein ingredient with tailored techno-functional properties, it is essential to conduct controlled hydrolysis to a specific degree.