Kinetics of wheat proteins solubilization with a fungal protease
The kinetics of wheat protein solubilization with a fungal protease as a function of hydrolysis parameters was studied. High correlations were obtained when a modified Foster-Nieman equation, which accounts for product inhibition, was applied to the experimental kinetic data. A good correlation was...
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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v25_n6_p527_Bombara |
| Aporte de: |
| Sumario: | The kinetics of wheat protein solubilization with a fungal protease as a function of hydrolysis parameters was studied. High correlations were obtained when a modified Foster-Nieman equation, which accounts for product inhibition, was applied to the experimental kinetic data. A good correlation was also achieved between the first order rate constant (k1) and the lumped (h) constant from the Foster-Nieman model. Both constants can be used to describe the effect of enzyme concentration and temperature. The activation energies calculated from h and k1 by applying the Arrhenius equation law were 58.8-71.4 kJ/mol. Protein solubilization was proportional to the degree of hydrolysis. Maximum protein solubilization under the conditions of this work was around 80% and molecular weight of soluble peptides was 13,000 or less. © 1992. |
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