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Subcritical Water Hydrolysis Of Whey Proteins, Ashley Dawn Espinoza

Graduate Theses and Dissertations

Hydrolyzing food by-products is a unique approach to potentially increase by-product value and reduce waste. An abundant by-product of cheese production, whey, contains all essential amino acids and some distinctive peptides with functional and nutraceutical properties. Typically, proteins from whey are tailored for specific uses by chemical or enzymatic hydrolysis; however, subcritical water hydrolysis is a novel alternative used successfully to hydrolyze various substrates. Nevertheless, minimal research exists on: (1) the hydrolysis of whey protein; (2) the incorporation of additives; (3) the hydrolysis of whole whey; and (4) the production of volatiles when using subcritical water hydrolysis.

Therefore, whey protein …