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Autor(en):
Cheison, Seronei C.; Zhang, W.; Shi-Ying, Xu; Shao-bing, Z. 
Titel:
Comparison of a modofied spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey hydrolysed in a tangential-flow filter membrane reactor // Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor 
Abstract:
A procedure was developed to determine the degree of hydrolysis (DH) of whey protein hydrolysates (WPH) during hydrolysis in either 3 kDa or 10 kDa tangential-flow filter (TFF) enzymatic membrane reactors (EMR). Protease N Amano G (IUB 3.4.24.28, Bacillus subtilis) was used to hydrolyse an initial 5{%} (w v1) aqueous solution of whey protein isolate (86.98{%} protein) at pH 7.0 and 55 C with continuous recirculation and simultaneous removal of hydrolysates through the TFF, in single- or two-st...    »
 
Stichworte:
Degree of Hydrolysis; Whey protein isolate; Enyzmatic membrane reactor; TNBS; Tangential flow filter 
Zeitschriftentitel:
Food Research International 
Jahr:
2009 
Band / Volume:
42 
Heft / Issue:
Seitenangaben Beitrag:
91--97