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Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
Cheison, S. C.; Zhang, S.-B.; Whang, Z.; Xu, S.-Y.
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-stage...     »
Keywords:
Degree of Hydrolysis; Enyzmatic membrane reactor; Tangential flow filter; TNBS; Whey protein isolate
Journal title:
Food Research International
Year:
2009
Journal volume:
42
Pages contribution:
91--97
Fulltext / DOI:
doi:10.1016/j.foodres.2008.09.003
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