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)]
Keywords: Kinetics (of trypsin autolytic and thermal deactivation ; during hydrolysis of whey proteins); Whey (protein ; trypsin hydrolysis of ; for dietetic and infant food manuf. ; autolytic and thermal enzyme deactivation in ; kinetics of); Proteins Role: BIOL (Bio ; trypsin whey protein hydrolysis deactivation kinetics
Food and Feed Chemistry
Inst. Genie Chim.,Ec. Polytech. Fed.,Lausanne,Switz.
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)
Record created on 2006-04-18, modified on 2016-08-08