Artículo
Abstract:
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.
Registro:
| Documento: | Artículo |
| Título: | Kinetics of wheat proteins solubilization with a fungal protease |
| Autor: | Bombara, N.; Pilosof, A.M.R.; Añón, M.C. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires Argentina Centro de Investigación y Desarrollo en Criotecnologia de Alimentos, (CIDCA) 47 y 116, 1900 La Plata, Argentina |
| Año: | 1992 |
| Volumen: | 25 |
| Número: | 6 |
| Página de inicio: | 527 |
| Página de fin: | 531 |
| Título revista: | LWT - Food Science and Technology |
| Título revista abreviado: | LWT - Food Sci. Technol. |
| ISSN: | 00236438 |
| CODEN: | LBWTA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n6_p527_Bombara |
Citas:
---------- APA ----------
Bombara, N., Pilosof, A.M.R. & Añón, M.C. (1992) . Kinetics of wheat proteins solubilization with a fungal protease. LWT - Food Science and Technology, 25(6), 527-531.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n6_p527_Bombara [ ]
---------- CHICAGO ----------
Bombara, N., Pilosof, A.M.R., Añón, M.C. "Kinetics of wheat proteins solubilization with a fungal protease" . LWT - Food Science and Technology 25, no. 6 (1992) : 527-531.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n6_p527_Bombara [ ]
---------- MLA ----------
Bombara, N., Pilosof, A.M.R., Añón, M.C. "Kinetics of wheat proteins solubilization with a fungal protease" . LWT - Food Science and Technology, vol. 25, no. 6, 1992, pp. 527-531.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n6_p527_Bombara [ ]
---------- VANCOUVER ----------
Bombara, N., Pilosof, A.M.R., Añón, M.C. Kinetics of wheat proteins solubilization with a fungal protease. LWT - Food Sci. Technol. 1992;25(6):527-531.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n6_p527_Bombara [ ]
