Whey protein hydrolysate containing tryptophan peptide consisting of alpha lactalbumin and the use thereof

Abstract

In a method for producing a whey protein hydrolysate, a whey substrate, selected from the group consisting of whey, commercially available whey powder, whey protein isolate, whey protein preparations, and α-Lactalbumin obtained from whey, is enzymatically hydrolyzing at least with alcalase and trypsin as enzymes at a ratio of g enzymes/g whey substrate between 1:10 and 1:10,000 and at a temperature of between 30° C. and 70° C. within an incubation period of between 18 hours and 30 hours, until a hydrolysis degree of more than 50% of the protein of the whey substrate have a molecular weight of less than 4 kDa. The enzymes are inactivated by heating the enzymes to a temperature of 80° C. to 100° C. after the desired hydrolysis degree has been reached.

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