Abstract:

In order to reduce allergenic protein content in milk proteins for producing infant formula milk. We hydrolyzed milk protein based on screened best enzyme and based on trypsin concentration, hydrolysis time, hydrolysis temperature viewed as influence factors. We used single factor experiments and Centure-composite Design Center combination method of three factors and three levels experimental design to further optimize hydrolysis condition. The effect of enzyme concentration and hydrolysis time were significant. The optimum hydrolysis conditions were optimized as following: enzyme concentration 0.79%, hydrolysis temperature 54.65℃ and time 47.01 min. Regression equations predicting milk protein hydrolysis degree theory value could reached 20.78%, the average degree of hydrolysis of three times experiment could reached 20.74%, compared with predictive value the relative error was 0.2%. We successfully developed the optimum hydrolysis conditions of trypsin by response surface experimental design which laid a foundation on infant formula milk production.