Utilization of Nitrogen in Enzymatically Hydrolyzed Whey Protein

Abstract

The nutritive value of whey protein-hydrolyzed peptide (WPP) prepared by hydrolysis of whey protein concentrate (WPC) with trypsin and papain was compared with that of WPC and casein in rats. The weight gains of rats fed WPP and WPC were greater than that of rats fed casein. In terms of protein efficiency ratio (PER), biological value (BV) and net protein utilization (NPU), WPP and WPC were significantly superior to casein. The PER and BV of rats fed WPP were higher than those of rats fed WPC, whereas no difference in NPU was observed. The present findings suggest there is no adverse effect of hydrolysis of whey protein on nitrogen utilization, and that WPP is equal or superior to WPC in nutritive value.