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首页> 外文期刊>Journal of Chemical Technology & Biotechnology >Hydrolysis and solubilization of corn gluten by Neutrase
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Hydrolysis and solubilization of corn gluten by Neutrase

机译：Neutrase水解和溶解玉米面筋

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Hydrolysis and solubilization of corn gluten were performed using a commercial protease preparation Neutrase. The effects of substrate concentration, enzyme concentration, temperature, pH and hydrolysate amount on the degree of hydrolysis and solubility of corn gluten were investigated depending on processing time. Trials were conducted in a batch reactor and degrees of hydrolysis were computed using a pH-stat method. Results show that solubility and degree of hydrolysis were almost linearly related in all process conditions applied except in the case of hydrolysate addition. Optimum conditions for hydrolysis and solubilization were obtained as 10 g L-1 protein concentration, 4mL L-1 enzyme concentration, 45 degrees C and pH 6.5. The mechanism of the kinetics was explained by taking into consideration association binding between the enzyme and substrate. The kinetics of hydrolysis and solubilization for all experiments performed were represented by exponential association equations that have not been used in the literature before. Also, to illustrate the effect of process variables on hydrolysis and solubilization, some modelling studies were performed. (c) 2007 Society of Chemical Industry.
机译：玉米面筋的水解和增溶是使用商业蛋白酶制剂Neutrase进行的。根据加工时间，研究了底物浓度，酶浓度，温度，pH和水解产物量对玉米面筋的水解度和溶解度的影响。在间歇式反应器中进行试验，并使用pH-stat方法计算水解度。结果表明，除了添加水解产物的情况外，在所应用的所有工艺条件下，溶解度和水解度几乎呈线性关系。水解和溶解的最佳条件为10 g L-1蛋白浓度，4 mL L-1酶浓度，45摄氏度和pH 6.5。通过考虑酶和底物之间的缔合结合来解释动力学机理。进行的所有实验的水解和增溶动力学由指数关联方程表示，该方程在以前的文献中未曾使用。同样，为了说明工艺变量对水解和增溶的影响，进行了一些建模研究。 （c）2007年化学工业协会。

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