Margot, AntoineRichoz, ClaudeFlaschel, ErwinRenken, Albert2006-04-182006-04-182006-04-18199210.1002/cite.330640616https://infoscience.epfl.ch/handle/20.500.14299/229386WOS:A1992JF89000015The 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)]Kinetics (of trypsin autolytic and thermal deactivationduring hydrolysis of whey proteins); Whey (proteintrypsin hydrolysis offor dietetic and infant food manuf.autolytic and thermal enzyme deactivation inkinetics of); Proteins Role: BIOL (Biotrypsin whey protein hydrolysis deactivation kineticstext::journal::journal article::research article