Enzymatic hydrolysis of corn gluten meal
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The function of the Department of Chemical and Biological Engineering has been to prepare students for the study and application of chemistry in industry. This focus has included preparation for employment in various industries as well as the development, design, and operation of equipment and processes within industry.Through the CBE Department, Iowa State University is nationally recognized for its initiatives in bioinformatics, biomaterials, bioproducts, metabolic/tissue engineering, multiphase computational fluid dynamics, advanced polymeric materials and nanostructured materials.
History
The Department of Chemical Engineering was founded in 1913 under the Department of Physics and Illuminating Engineering. From 1915 to 1931 it was jointly administered by the Divisions of Industrial Science and Engineering, and from 1931 onward it has been under the Division/College of Engineering. In 1928 it merged with Mining Engineering, and from 1973–1979 it merged with Nuclear Engineering. It became Chemical and Biological Engineering in 2005.
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1913 - present
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- Department of Chemical Engineering (1913–1928)
- Department of Chemical and Mining Engineering (1928–1957)
- Department of Chemical Engineering (1957–1973, 1979–2005)
- Department of Chemical and Biological Engineering (2005–present)
- College of Engineering(parent college)
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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.
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Reprinted with permission from Journal of Agricultural and Food Chemistry 37 (1989): 1188–1192, doi:10.1021/jf00088a081.