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.
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 |