Functional properties of milk protein hydrolysates obtained by controlled enzymatic hydrolysis

The aim of this work was to investigate the functional properties of milk protein hydrolysates obtained by controlled enzymatic hydrolysis in order to evaluate their possible use as food ingredients in dairy products. Sodium caseinate (CAS), and a binary mixture of CAS and whey protein concentrates (WPC) were used as raw material. Limited enzymatic hydrolysis was carried out using Trypsin, Amano N and Europe P2 proteases. Functional properties were expressed as: i) foam expansion (FE), foam volume stability (FVS), foam liquid stability (FLS); ii) shear stress behaviour; iii) water absorption capacity (WAC), oil absorption capacity (OAC), water-oil absorption index (WOAI), and emulsion instability (EI). Results were compared with the original functional properties of CAS and CAS-WPC mixture. Foaming expansion was found to be the functional property less influenced by the hydrolytic action. The best results were obtained using the Amano N protease on CAS, and protease Europe P2 on CAS-WPC.