Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey hydrolyate (HWPH) was prepared by decomposing β-LG α-LA WP using exo- endo-type proteases. The enzyme mixing ratio reaction conditions were optimized response surface methodology (RSM). Degradation confirmed through gel electro...