Enzymatic Hydrolysis of Whey Protein Concentrates: Peptide HPLC Profiles M. V. T. Mota, 1 I. M. P. L. V. O. Ferreira, 1, * M. B. P. Oliveira, 1 C. Rocha, 2 J. A. Teixeira, 3 D. Torres, 4 and M. P. Gonc ¸alves 4 1 REQUIMTE, Servic ¸o de Bromatologia, Faculdade de Farma ´cia, Universidade do Porto, Porto, Portugal 2 Escola Superior de Tecnologia e Gesta ˜o, Instituto Polite ´cnico de Viana do Castelo, Viana do Castelo, Portugal 3 Centro de Engenharia Biolo ´gica—IBQF, Universidade do Minho, Braga, Portugal 4 REQUIMTE, Departamento de Engenharia Quı ´mica, Faculdade de Engenharia, Universidade do Porto, Porto, Portugal ABSTRACT Hydrolysis of whey protein concentrates (WPCs) at different temperatures and pHs, using three enzymes: pepsin, trypsin, and Alcalase w , was monitored during more than 5 hr by reversed phase HPLC/UV, 2625 DOI: 10.1081/JLC-200028429 1082-6076 (Print); 1520-572X (Online) Copyright # 2004 by Marcel Dekker, Inc. www.dekker.com *Correspondence: I. M. P. L. V. O. Ferreira, REQUIMTE, Servic ¸o de Bromatologia, Faculdade de Farma ´cia, Universidade do Porto, Rua Anı ´bal Cunha, 164, 4050-047 Porto, Portugal; E-mail: isabel.ferreira@ff.up.pt. JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES w Vol. 27, No. 16, pp. 2625–2639, 2004