Hydrolyzed whey protein, also known as whey protein peptide, is a food product containing a mixture of peptides and amino acids obtained from the processing of whey in dairy.
Hydrolyzed whey protein is made from raw milk, fat and non-protein components are removed, and whey protein is hydrolyzed or enzymatically cleaved by adding proteases to obtain nutrients such as peptides and amino acids of different lengths.
The generation of hydrolyzed whey protein is affected by a variety of factors, such as the type of enzyme, the level of activity, the proportional relationship with the substrate, and the reaction time, PH value, temperature, etc. Hydrolyzed whey protein formed under the action of different factors is different. According to the difference in the degree of hydrolysis, it can be divided into moderately hydrolyzed, partially hydrolyzed, deeply hydrolyzed whey protein.
Hydrolyzed whey protein can supplement the body protein, moderate consumption is conducive to human growth and development. Hydrolyzed whey protein should not be consumed by people who are allergic to dairy products.