KSBB Journal
- 제10권5호
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- Pages.540-546
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- 1995
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- 1225-7117(pISSN)
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- 2288-8268(eISSN)
Alkaline Protease를 이용한 Corn Gluten Meal의 효소가수분해 반응특성 및 반응속도론적 분석
Reaction Characteristics and Kinetic Analysis of Enzymatic Hydrolysis of Corn Gluten Meal Using Alkaline Protease
초록
bacterial alkaline protease를 이 용한 corn glu ten meal의 효소가수분해시 pH, 온도, 효소대 기질의 질량비율 등에 따른 반응특성 및 반응의 적정화 를 꾀하였고, 효소의 deactivation여부에 초점을 맞추어 효소반응속도론적 방정식을 제안조사하였다. 그 결과,
Dry corn gluten meal of 70% protein content was enzymatically hydrolyzed by alkaline protease in a pH-state reactor. Such process variables as temperature, pH, and enzyme-to-substrate ratio were varied, and at each condition degree of hydrolysis was monitored and calculated. The ultimate degree of hydrolysis, which ranged between 25 and 28% based on gluten protein mass, was not significantly affected by the process variables. However,
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