The method for preparing α-lactalbumin hydrolysate includes the following steps: preparing an α-lactalbumin aqueous solution; adding a flavor protease to the α-lactalbumin aqueous solution for hydrolysis until the degree of hydrolysis reaches 5-10%, and then terminating the hydrolysis.
Lactalbumin hydrolysate is used as a highly soluble source of amino acids and peptides. It is especially useful in fermentations, laboratory media and in tissue culture.
Enzymatic digest produced by hydrolysis of lactalbumin.
Lactalbumin enzymatic hydrolysate can be used as an amino acid or peptide-rich supplement in several mammalian and microbial cell culture applications.
