Campus Units
Chemical and Biological Engineering
Document Type
Article
Research Focus Area
Biorenewables
Publication Version
Published Version
Publication Date
7-1989
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
37
Issue
4
First Page
1188
Last Page
1192
DOI
10.1021/jf00088a081
Abstract
Corn gluten meal was hydrolyzed with Alcalase 2.4L, an alkaline protease. The effects of enzyme concentration and gluten size reduction on the hydrolysis were studied. Extent of reaction was expressed in terms of both the degree of hydrolysis (using the pH-stat technique) and the concentration of soluble protein. Linear and product inhibition kinetic models were compared to the experimental results after parameter estimation by minimizing the residual sum of squares. The models describe the time-dependent behavior of three protein/peptide pools-insoluble protein, TCA-insoluble proteins, and TCA-soluble peptides. A simplified product inhibition model gave the best fit to the experimental data.
Copyright Owner
American Chemical Society
Copyright Date
1989
Language
en
File Format
application/pdf
Recommended Citation
Hardwick, Julie E. and Glatz, Charles E., "Enzymatic hydrolysis of corn gluten meal" (1989). Chemical and Biological Engineering Publications. 77.
https://lib.dr.iastate.edu/cbe_pubs/77
Comments
Reprinted with permission from Journal of Agricultural and Food Chemistry 37 (1989): 1188–1192, doi:10.1021/jf00088a081.