RESULTS AND DISCUSSION To evaluate the course of enzymatic hydrolysis of whey proteins, the

concept of the degree of hydrolysis (DH) is used. DH was defined as the percentage of hydrolyzed

peptide bonds. The DH values for the three variant hydrolysates are presented in Table 1. The

highest percentage degree of hydrolysis was achieved with hydrolysate WPH3 using the enzyme

papain at a concentration of 1 mg mL-1. The change in the state of the protein substances in the

variants and the control serum sample is established by their electrophoretic separation is

presented in Fig. 2. Changes in the state of the protein substances in the three variants

hydrolysates, compared to the control sample, were observed after their electrophoretic

separation (Fig. 2). In SDS-PAGE analysis, all proteins were compared with purified protein

markers. The electrophoregrams of the WPH2 and WPH3 show changes in the bands of the α-

lactoalbumin and β-lactoglobulin fractions and the appearance of new low molecular mass bands.

In these variants of hydrolysates, treated with 0.5 and 1 mg mL-1 papain, there was also a

significant change in the type and number of protein bands relative to the original whey protein.

The type and intensity of WPH1 bands was altered to a lesser extent compared with WPH2 and

WPH3. Biofermentation experiments were carried out with two selected probiotic strains of lactic

acid bacteria with proven health-promoting properties, Lactiplantibacillus plantarum subsp.

plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450 [17, 18]. Fermentation of whey

hydrolysates is a stage in the process of obtaining probiotic products with a combination of

physiological effects. Many of the probiotic bacteria of human origin possess highly pronounced

antioxidant and antimicrobial potential. Lactobacillus strains with pronouncedRESULTS AND

DISCUSSION To evaluate the course of enzymatic hydrolysis of whey proteins, the concept of the

degree of hydrolysis (DH) is used. DH was defined as the percentage of hydrolyzed peptide bonds.

The DH values for the three variant hydrolysates are presented in Table 1. The highest percentage

degree of hydrolysis was achieved with hydrolysate WPH3 using the enzyme papain at a

concentration of 1 mg mL-1. The change in the state of the protein substances in the variants and

the control serum sample is established by their electrophoretic separation is presented in Fig. 2.
Changes in the state of the protein substances in the three variants hydrolysates, compared to the

control sample, were observed after their electrophoretic separation (Fig. 2). In SDS-PAGE analysis,

all proteins were compared with purified protein markers. The electrophoregrams of the WPH2

and WPH3 show changes in the bands of the α-lactoalbumin and β-lactoglobulin fractions and the

appearance of new low molecular mass bands. In these variants of hydrolysates, treated with 0.5

and 1 mg mL-1 papain, there was also a significant change in the type and number of protein

bands relative to the original whey protein. The type and intensity of WPH1 bands was altered to a

lesser extent compared with WPH2 and WPH3. Biofermentation experiments were carried out with

two selected probiotic strains of lactic acid bacteria with proven health-promoting properties,

Lactiplantibacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC

2450 [17, 18]. Fermentation of whey hydrolysates is a stage in the process of obtaining probiotic

products with a combination of physiological effects. Many of the probiotic bacteria of human

origin possess highly pronounced antioxidant and antimicrobial potential. Lactobacillus strains

with pronouncedRESULTS AND DISCUSSION To evaluate the course of enzymatic hydrolysis of whey

proteins, the concept of the degree of hydrolysis (DH) is used. DH was defined as the percentage of

hydrolyzed peptide bonds. The DH values for the three variant hydrolysates are presented in Table

1. The highest percentage degree of hydrolysis was achieved with hydrolysate WPH3 using the

enzyme papain at a concentration of 1 mg mL-1. The change in the state of the protein substances

in the variants and the control serum sample is established by their electrophoretic separation is

presented in Fig. 2. Changes in the state of the protein substances in the three variants

hydrolysates, compared to the control sample, were observed after their electrophoretic

separation (Fig. 2). In SDS-PAGE analysis, all proteins were compared with purified protein

markers. The electrophoregrams of the WPH2 and WPH3 show changes in the bands of the α-

lactoalbumin and β-lactoglobulin fractions and the appearance of new low molecular mass bands.

In these variants of hydrolysates, treated with 0.5 and 1 mg mL-1 papain, there was also a

significant change in the type and number of protein bands relative to the original whey protein.
The type and intensity of WPH1 bands was altered to a lesser extent compared with WPH2 and

WPH3. Biofermentation experiments were carried out with two selected probiotic strains of lactic

acid bacteria with proven health-promoting properties, Lactiplantibacillus plantarum subsp.

plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450 [17, 18]. Fermentation of whey

hydrolysates is a stage in the process of obtaining probiotic products with a combination of

physiological effects. Many of the probiotic bacteria of human origin possess highly pronounced

antioxidant and antimicrobial potential. Lactobacillus strains with pronouncedRESULTS AND

DISCUSSION To evaluate the course of enzymatic hydrolysis of whey proteins, the concept of the

degree of hydrolysis (DH) is used. DH was defined as the percentage of hydrolyzed peptide bonds.

The DH values for the three variant hydrolysates are presented in Table 1. The highest percentage

degree of hydrolysis was achieved with hydrolysate WPH3 using the enzyme papain at a

concentration of 1 mg mL-1. The change in the state of the protein substances in the variants and

the control serum sample is established by their electrophoretic separation is presented in Fig. 2.

Changes in the state of the protein substances in the three variants hydrolysates, compared to the

control sample, were observed after their electrophoretic separation (Fig. 2). In SDS-PAGE analysis,

all proteins were compared with purified protein markers. The electrophoregrams of the WPH2

and WPH3 show changes in the bands of the α-lactoalbumin and β-lactoglobulin fractions and the

appearance of new low molecular mass bands. In these variants of hydrolysates, treated with 0.5

and 1 mg mL-1 papain, there was also a significant change in the type and number of protein

bands relative to the original whey protein. The type and intensity of WPH1 bands was altered to a

lesser extent compared with WPH2 and WPH3. Biofermentation experiments were carried out with

two selected probiotic strains of lactic acid bacteria with proven health-promoting properties,

Lactiplantibacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC

2450 [17, 18]. Fermentation of whey hydrolysates is a stage in the process of obtaining probiotic

products with a combination of physiological effects. Many of the probiotic bacteria of human
origin possess highly pronounced antioxidant and antimicrobial potential. Lactobacillus strains

with pronounced