Abstract
Abstract In the present study, the hydrolysis of corn gluten was performed by using two commercial enzymes, Protamex and PTN, to investigate the reaction kinetics. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 20, 30 and 40 g protein L –1 corn gluten at various temperature and pH values. The progress of the reactions was monitored by a pH‐stat method. It was found that the kinetics of corn gluten hydrolysis by Protamex and PTN obey the Michaelis‐Menten model and higher catalytic yields were obtained with Protamex than PTN at all of the experimental conditions applied.
Keywords
Chemistry
Hydrolysis
Gluten
Kinetics
Aqueous solution
Chromatography
Catalysis
Enzymatic hydrolysis
Organic chemistry
Biochemistry
Subject Areas
Protein Hydrolysis and Bioactive Peptides
·Molecular Biology ·Life Sciences
Enzyme Production and Characterization
·Biotechnology ·Life Sciences
Microbial Metabolites in Food Biotechnology
·Nutrition and Dietetics ·Health Sciences
Citations by Year
2015: 2
2019: 1
2022: 1
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