Technology of obtaining casein hydrolysate by microbial fermentation

Casein is a significant milk protein and a good substrate for obtaining protein hydrolysates. The efficiency of enzymatic hydrolysis of proteins depends on such process parameters as temperature, duration of hydrolysis, pH of the medium and the amount of enzyme or bacterial culture. The aim of the study is to develop an algorithm for determining optimal parameters for casein fermentation to obtain hydrolysate based on a multifactorial experiment. This study considers an algorithm for optimizing the parameters of enzymatic hydrolysis of casein using acidophilus bacillus. An experimental plan is presented for obtaining the initial data for constructing a regression equation. Response surfaces are given that reflect the dependence of the degree of hydrolysis on the process parameters of hydrolysis (temperature, duration of hydrolysis, and the amount of bacterial culture). Based on the optimization results, a technological scheme for obtaining casein hydrolysate was developed indicating the optimal parameters of the hydrolysis process. Thus, mathematical modeling of the hydrolysis process based on experimental data allows us to obtain a regression equation and optimal parameters for obtaining casein hydrolysate with the maximum degree of hydrolysis.