Modeling of enzymatic protein hydrolysis

Process Biochemistry

Volumn 35, Issue 1-2, 1999, Pages 111-117

  Marquez M C ^a   Vazquez M A ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Enzyme; Enzymic hydrolysis; Hemoglobin; Kinetic parameters; Kinetics; Protein

Indexed keywords

ARTICLE; BACILLUS LICHENIFORMIS; ENZYME KINETICS; ENZYME SUBSTRATE COMPLEX; HYDROLYSIS; NONHUMAN; PROTEIN DEGRADATION; SPAIN;

BACILLUS LICHENIFORMIS;

EID: 0345493876     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(99)00041-2     Document Type: Article

References (15)

1. Atkinson B. Reactores bioquímicos. Reverté, Barcelona, 1986.
2. Akuzawa R., Ito O., Yokoyawa K. Degradation of casein by crystalline low-temperature-active proteinase from Streptococcus lactis. Japan Zootec. Sc. 56:1985;56-60.
3. Postolache C., Oncescu T. Kinetics of hemoglobin and casein hydrolysis catalyzed by Alcalase. Rev. Roum. Chim. 34:1989;581-584.
4. Abdyusheva SR, Spivak SI. Method of quasi-steady-state concentrations in a study of a kinetic model of an enzymic reaction. Fiz.-Mat. Probl. Model. Neftepromysl. Neftekhim. Protsessov 1992;42-46.
5. Constantinides A., Adu-Amankwa B. Enzymatic modification of vegetable protein: mechanism, kinetics, and production of soluble and partially soluble protein in a batch reactor. Biotechnol. Bioeng. 22:1980;1543-1565.
6. Sango T., Paquet D., Linden G. Proteolysis of α-casein by papain in a complex environment. Influence of ionic strength on the kinetic constants. J. Food Sci. 55:1990;801-816.
7. Ivashov V.I., Neklyudov A.D., Fedorova N.V., Khromova R.A. Some macrokinetic characteristics of protein proteolysis. Dokl. Akad. Nauk. 322:1992;989-993.
8. Adler-Nissen J. Enzymic hydrolysis of food proteins. 1986;Elsevier, London.
9. Clark J.T., Cutler L.J., O'Meara G.M. Solubilisation of bovine rumen and decolorisation of bovine blood by enzymic hydrolysis with Alcalase. Meat Sci. 21:1987;111-120.
10. Celpel N., Piot J.M., Guillochon D. Preparation of photodynamic hydrolysates from bovine hemoglobin. J. Agric. Food Chem. 42:1994;2059-2063.
11. Novo Industri, A/S. Alclase Calidad Alimentaria. B-318, Novo Industri A/S, Bagsvaerd, Denmark 1991.
12. Camacho F., González P., Páez M., Márquez M.C., Fernández V. Hidrólisis de caseína con Alcalasa. Rev. Esp. Cienc. Tecnol. Alimen. 33:1993;59-70.
13. Márquez M.C., Fernández V. Enzymic hydrolysis of vegetable proteins: mechanism and kinetics. Proc. Biochem. 28:1993;481-490.
14. González-Tello P., Camacho F., Jurado E., Paez M.P., Guadix E.M. Enzymatic hydrolysis of whey proteins. I. Kinetic model. Biotechnol. Bioeng. 44:1994;523-528.
15. Camacho F., Gonzalez-Tello P., Gaudix E. Influence of enzymes, pH and temperature on the kinetics of whey protein hydrolysis. Food Sci. Technol. Int. 4:1998;79-84.