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Last reviewed on 2026-03-06. Where a claim depends on a specific study, the study is described rather than over-claimed.
Whey protein hydrolysate is made by cleaving peptide bonds in whey proteins. The starting material is usually whey protein concentrate or isolate obtained during cheese or casein production. Proteolytic enzymes, acid, or heat can drive hydrolysis, although commercial processes favor controlled enzymatic treatment. The degree of hydrolysis describes the proportion of peptide bonds broken and separates partial from extensive hydrolysates. The resulting powder contains short peptides, free amino acids, residual intact protein, minerals, lactose, and fat in proportions that depend on the starting whey and downstream filtration.
Molecular weight distribution is a central compositional feature, and hydrolysis shifts the population toward lower-mass peptides, often below ten kilodaltons in extensively treated products. Enzyme choice, reaction time, temperature, pH, and enzyme-to-substrate ratio influence the peptide profile. Ultrafiltration or diafiltration may remove enzymes, salts, and smaller molecules. Because peptide size affects solubility, taste, foaming, and digestibility, manufacturers specify molecular weight ranges. However, two hydrolysates with similar average molecular weight can differ in peptide sequence and functional behavior.
Bitterness often increases with hydrolysis because hydrophobic peptides are exposed. Processing strategies therefore include selecting enzymes that cleave at specific sites, using exopeptidases to remove terminal hydrophobic residues, or blending hydrolysates with other ingredients. Allergenicity is another consideration: extensive hydrolysis can reduce IgE-binding epitopes, but it does not guarantee absence of allergenic potential. Regulatory frameworks vary in how they classify hydrolyzed whey for infant formula or sports products. Claims about reduced allergenicity or faster absorption depend on the specific product and study design, and are not uniform across all hydrolysates.
Quality control for whey protein hydrolysate combines compositional and molecular tests. Protein content is measured by Kjeldahl or Dumas nitrogen determination. Moisture, ash, fat, and lactose are checked with standard food methods. The degree of hydrolysis is estimated by TNBS, OPA, or pH-stat procedures that quantify free amino groups or released protons. Molecular weight distribution is examined by size-exclusion chromatography or SDS-PAGE. These tests describe average peptide size rather than exact peptide sequences, and results depend on standards and calibration.
Advanced peptide profiling uses liquid chromatography coupled with mass spectrometry to identify fragments and assess batch consistency. Amino acid analysis after acid hydrolysis quantifies the building blocks and can reveal deviations from expected composition. Residual enzyme activity may be monitored in products where active enzymes are undesirable. Allergen tests often use immunoassays for beta-lactoglobulin, but hydrolysis can reduce or alter epitope recognition, so negative results do not prove absence of allergenic potential. Physical tests include particle size, bulk density, and reconstitution behavior.
| Property | Value | Notes |
|---|---|---|
| Appearance | Off-white to cream powder | Color varies with starting whey and drying |
| Solubility | Dispersible in water | Solubility depends on peptide size and pH |
| Typical protein content | 70–90% dry basis | Varies by filtration and hydrolysis degree |
| Typical storage temperature | 15–25 °C | Keep dry and away from heat |
| Common analytical method | Size-exclusion chromatography | Used for molecular weight distribution |
Whey protein hydrolysate is a dairy ingredient made by breaking peptide bonds in whey proteins. Enzymes such as proteases, or in some processes acid or heat, cleave the protein chains into shorter peptides and free amino acids. The starting material may be sweet whey, acid whey, whey protein concentrate, or whey protein isolate. Because raw materials and reaction conditions differ, the final mixture is not a single uniform substance. Its peptide profile, mineral content, and residual lactose depend on the source and the processing steps used.
Production typically begins with pasteurization and concentration of whey. A protease is added under controlled temperature and pH, and the reaction is stopped by heat or pH change when the target extent of cleavage is reached. Ultrafiltration or diafiltration may remove enzymes, salts, and small molecules. The liquid is then spray dried into a powder. Process parameters shape bitterness, solubility, and peptide size. Established control points include enzyme type, reaction time, and inactivation conditions. How these variables interact across large-scale batches remains an area of active process development.
Laboratories characterize whey protein hydrolysate by several complementary methods. Total nitrogen or Kjeldahl analysis estimates crude protein, while amino acid analysis gives a more detailed composition. Size-exclusion chromatography and mass spectrometry separate peptides by molecular weight and can reveal the distribution of chain lengths. Degree of hydrolysis is often calculated from free amino groups using trinitrobenzenesulfonic acid or o-phthaldialdehyde assays. No single measurement captures all relevant properties, so specifications usually combine protein content, peptide profile, moisture, ash, and microbial limits.
Storage stability depends on moisture, temperature, oxygen, and packaging. Dry hydrolysate powders are typically stable for months to years when kept cool and sealed, but they can absorb water and cake if exposed to humid air. Higher temperatures accelerate Maillard reactions between peptides and residual sugars, leading to browning and flavor changes. Lipid oxidation can occur if residual fat is present, producing off-odors. Once a powder is reconstituted, microbial growth becomes a concern, so liquid forms require refrigeration or other preservation steps.
Enzyme choice influences the peptide size distribution and the resulting functional properties. Some proteases cut at specific amino acid residues, while others act more broadly, so two hydrolysates with the same degree of hydrolysis can differ in peptide sequences. Short peptides are generally more water-soluble and less likely to form gels under heat, although bitterness can increase when hydrophobic residues become exposed. The relationship between peptide length, taste, and bioactivity is an active area of study, and not all proposed effects are established in human trials.
Composition tables often report protein content on a dry basis, ash, moisture, fat, and lactose. Because hydrolysis adds water to peptide bonds, the total mass yield can appear slightly higher than the original protein if residual salts and water are counted. Some products are further processed by ultrafiltration, spray drying, or decolorization, which alters mineral content and flavor. Product labels may distinguish partially hydrolyzed from extensively hydrolyzed whey, but these terms are not always defined by a single numerical threshold across regions.
Forensic scientists can use DNA in blood, semen, skin, saliva or hair found at a crime scene to identify a matching DNA of an individual, such as a perpetrator. This process is formally termed DNA profiling, also called DNA fingerprinting. In DNA profiling, the lengths of variable sections of repetitive DNA, such as short tandem repeats and minisatellites, are compared between people. This method is usually an extremely reliable technique for identifying a matching DNA. However, identification can be complicated if the scene is contaminated with DNA from several people. DNA profiling was developed in 1984 by British geneticist Sir Alec Jeffreys, and first used in forensic science to convict Colin Pitchfork in the 1988 Enderby murders case. The development of forensic science and the ability to now obtain genetic matching on minute samples of blood, skin, saliva, or hair has led to re-examining many cases. Evidence can now be uncovered that was scientifically impossible at the time of the original examination. Combined with the removal of the double jeopardy law in some places, this can allow cases to be reopened where prior trials have failed to produce sufficient evidence to convince a jury. People charged with serious crimes may be required to provide a sample of DNA for matching purposes. The most obvious defense to DNA matches obtained forensically is to claim that cross-contamination of evidence has occurred. This has resulted in meticulous strict handling procedures with new cases of serious crime.
North America For the United States, the GLC, advertised as the Great Little Car, was only offered with one engine at a time. The new GLC overlapped with the old-style Mizer for part of 1977 and was produced through 1980 before being replaced by the next-generation GLC. The marketing campaign in the U.S. had the words "Great Little Car" set to the tune of Spanish Flea. Thanks to the safety bumpers mandated by federal regulations, the 1979 base GLC three-door weighed in at 1,995 lb (905 kg) and was 154.3 in (3,920 mm) long. The station wagon continued to be offered until the 1986 model year. For the 1979 model year, the original 52 hp (39 kW) 1272 cc four was replaced with a 1415 cc engine producing 65 hp (48 kW). In addition to three- and five-door hatchbacks, as well as the wagon, there was also a GLC Sport version which offered a five-speed rather than the four-speed manual or the three-speed automatic installed in other versions. After the introduction of the front-wheel-drive GLC the carry-over station wagon's engine was replaced with the new E5 model of 1490 cc, although claimed power dropped somewhat, to 63 hp (47 kW).
== U == Tito Ureta (1935–2012) Chilean biochemist at the University of Chile known for work on hexokinases. Merton F. Utter (1917–1980). American microbiologist and biochemist at Case Western Reserve University, known for work on intermediary metabolism. Member Natl. Acad. Sci. USA.
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Blood factors (Factor VIII and Factor IX) Thrombolytic agents (tissue plasminogen activator) Hormones (insulin, glucagon, growth hormone, gonadotrophins) Haematopoietic growth factors (Erythropoietin, colony-stimulating factors) Interferons (Interferons-α, -β, -γ) Interleukin-based products (Interleukin-2) Vaccines (Hepatitis B surface antigen) Monoclonal antibodies (Various) Additional products (tumour necrosis factor, therapeutic enzymes) Research and development investment in new medicines by the biopharmaceutical industry stood at $65.2 billion in 2008. A few examples of biologics made with recombinant DNA technology include: Many vaccines are grown in tissue cultures. Viral gene therapy involves artificially manipulating a virus to include a desirable piece of genetic material. Viral gene therapies using engineered plant viruses have been proposed to enhance crop performance and promote sustainable production.
3-Arylpropiolonitriles (APN) belong to a class of electron-deficient alkyne derivatives substituted by two electron-withdrawing groups – a nitrile and an aryl moieties. Such activation results in improved selectivity towards highly reactive thiol-containing molecules, namely cysteine residues in proteins. APN-based modification of proteins was reported to surpass several important drawbacks of existing strategies in bioconjugation, notably the presence of side reactions with other nucleophilic amino acid residues and the relative instability of the resulting bioconjugates in the blood stream. The latter drawback is especially important for the preparation of targeted therapies, such as antibody-drug conjugates. The synthesis of 3-arylpropiolonitriles has been the subject of several studies. The most elaborated and often used approach is based on MnO2-mediated free radical oxidation of the corresponding propargylic alcohols obtained using Sonogashira coupling of the corresponding iodo-derivative in the presence of ammonia (Figure 1).
Thorium-232 (232Th) is the main naturally occurring isotope of thorium, with a relative abundance of approximately 99.98%. It has a half-life of 14.0 billion years, which makes it the longest-lived isotope of thorium. It decays by alpha decay to radium-228; its decay chain terminates at stable lead-208. Thorium-232 is a fertile material; it can capture a neutron to form thorium-233, which subsequently undergoes two successive beta decays to uranium-233, which is fissile. As such, it has been used in the thorium fuel cycle in nuclear reactors; various prototype thorium-fueled reactors have been designed. However, as of 2024, thorium fuel has not been widely adopted for commercial-scale nuclear power. In 2025, China reported thorium-to-uranium conversion in an experimental molten-salt reactor.
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(K11.4) Salivary gland fistula (K31.6) Fistula of stomach and duodenum (K31.6) Gastrocolic fistula (K31.6) Gastrojejunocolic fistula – after a Billroth II a fistula forms between the transverse colon and the upper jejunum (which, post Billroth II, is attached to the remainder of the stomach). Fecal matter passes improperly from the colon to the stomach and causes halitosis. Enterocutaneous fistula: between the intestine and the skin surface, namely from the duodenum or the jejunum or the ileum. This definition excludes the fistulas arising from the colon or the appendix. Gastric fistula: from the stomach to the skin surface (K38.3) Fistula of appendix (K60) Anal and rectal fissures and fistulas (K60.3) Anal fistula (K60.5) Anorectal fistula (fecal fistula, fistula-in-ano): connecting the rectum or other anorectal area to the skin surface. This results in abnormal discharge of feces through an opening other than the anus. (K63.2) Fistula of intestine Enteroenteral fistula: between two parts of the intestine (K82.3) Fistula of gallbladder (K83.3) Fistula of bile duct Biliary fistula: connecting the bile ducts to the skin surface, often caused by gallbladder surgery Pancreatic fistula: between the pancreas and the exterior via the abdominal wall
is a parameter which measures the steepness of the power-law rise of the ascending flank of the first peak of the radial distribution function, and is quantitatively related to the repulsive part of the interatomic potential. Finally,
Alanine Arginine Asparagine Aspartic acid Cysteine Glutamic acid Glutamine Glycine Histidine Methionine Proline Serine Valine Amino acids that are both glucogenic and ketogenic, known as amphibolic (mnemonic "PITTT"):
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Both derive from whey, but hydrolysate has been treated to break peptide bonds, producing shorter peptides. Isolate is filtered to high protein content with much of its original protein structure intact. The two differ in peptide size, taste, and functional properties.
Hydrolysis targets proteins rather than lactose, so residual lactose depends on the starting whey and filtration steps. Lactose-free or low-lactose hydrolysates require additional processing.
No. Extensive hydrolysis can reduce some allergenic epitopes, but residual peptides may still bind IgE in sensitive individuals. Product-specific testing and clinical guidance determine suitability.
It is often estimated by TNBS, OPA, or pH-stat methods that quantify free amino groups or released protons. Values depend on assay conditions, protein standard, and calculation method. No single universal protocol exists for all products.