Influence of trypsin deactivation on the hydrolysis of whey proteins

The kinetics of whey protein (WP) hydrolysis with trypsin (I) and of the thermal and autolytic deactivation of I were studied at conditions of temp. (55, 60, 70 Deg), starting I:WP concn. (2 * 10-3 - 10 * 10-3 g/g), and pH (7.3) pertinent to those employed during the tech. hydrolysis of WP for the manuf. of dietetic and baby/infant foods. Rate consts. and activation energies for the deactivation were calcd. assuming a 2-stage model incorporating an active intermediate enzyme form and a final nonactive enzyme form. The activity of the intermediate enzyme form was higher than that of the original I species. [on SciFinder (R)]


Published in:
Chemie Ingenieur Technik, 64, 6, 551-3
Year:
1992
Keywords:
Note:
CAN 117:149629
17-2
Food and Feed Chemistry
Inst. Genie Chim.,Ec. Polytech. Fed.,Lausanne,Switz.
Journal
0009-286X
written in German.
9002-07-7 (Trypsin) Role: BIOL (Biological study) (whey protein hydrolysis with, for dietetic and infant food manuf., autolytic and thermal enzyme deactivation in, kinetics of)
Laboratories:




 Record created 2006-04-18, last modified 2018-03-17


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