Hydrolysis Dynamics Study on Corn Gluten Meal by Alcalase AF 2.4L

Abstract

Abstract: This paper has probed the dynamics of hydrolysis on CGM by Alcalase AF 2.4L: (1) The factors including the ratioof solid to liquid ,adding amount of enzyme,temperature of reaction ,pH value and time of reaction affecting the degree ofhydrolysis of CGM by Alcalase AF 2.4L were studied through single-factor-analysis; (2) The optimal conditions, the maximumvelocity and instant Km were determined through probing into the relation of the ratio of solid to liquid and enzyme reactionvelocity.

Key words: corn gluten mea(CGM), Alcalase AF 2.4L, enzymolysis, dynamics

CHEN Xin, CHEN Qing-Sen, PANG Guang-Chang. Hydrolysis Dynamics Study on Corn Gluten Meal by Alcalase AF 2.4L[J]. FOOD SCIENCE, 2004, 25(10): 29-32.

[1]	FENG Kun, WEI Yunshan, WU Hong. Progress in Applications of Electrospinning/Electrospraying Based on Electrohydrodynamics in the Food Field [J]. FOOD SCIENCE, 2021, 42(15): 231-241.
[2]	ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(14): 16-23.
[3]	SU Desen, ZHENG Yunyun, CHEN Ziqiang, WU Jianyan, HUANG Chongyao. Residual Dynamics and Risk Assessment of Dietary Exposure to Prochloraz and Its Metabolite 2,4,6-Trichlorophenol in Kumquats (Fortunella japonica Swingle) Treated with Prochloraz during Storage [J]. FOOD SCIENCE, 2021, 42(14): 315-319.
[4]	WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide. Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes [J]. FOOD SCIENCE, 2020, 41(7): 117-123.
[5]	WANG Ning, KAN Ankang, HUANG Zipei, LU Jiaxi, PAN Yuqin. Analysis of Heat and Mass Transfer of Cylindrical Pieces of Zizania latifolia during Vacuum Precooling [J]. FOOD SCIENCE, 2020, 41(11): 50-56.
[6]	LU Qiqi, TANG Mingxin, LIU Yushan, QU Liwen, SU Jiangli, ZHONG Guohua, LIU Jie. Residues and Dissipation Dynamics of Abamectin and β-Cypermethrin in Pitaya (Hylocereus undatus) Fruit [J]. FOOD SCIENCE, 2019, 40(24): 325-331.
[7]	NIE Jiyu, LI Rong, WANG Ying, TANG Shuhua, TAN Jin, BAO Rong, JIANG Zitao. NIE Jiyu, LI Rong, WANG Ying, TANG Shuhua, TAN Jin, BAO Rong, JIANG Zitao [J]. FOOD SCIENCE, 2019, 40(20): 318-324.
[8]	LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong. Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD) [J]. FOOD SCIENCE, 2019, 40(2): 200-207.
[9]	JIANG Feihong, SONG Zihan, NIU Chen, ZHANG Yuxiang, WEI Jianping, YUE Tianli. Adsorption Characteristics of Nisin by Magnetic Iron Oxide Nanoparticles Coated with Polydopamine (IONPs@pDA) [J]. FOOD SCIENCE, 2019, 40(15): 43-49.
[10]	WANG Yunna, LI Yan, LI Yang, YIN Weihua, ZHANG Liebing. Chemical Composition and Thermodynamic Characteristics of Milk Fat Fractions Obtained by Dry Fractionation [J]. FOOD SCIENCE, 2019, 40(12): 196-202.
[11]	YU Meijuan YANG Hui TAN Huan LIU Xuewen MA Meihu, LI Gaoyang. Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation [J]. FOOD SCIENCE, 2018, 39(14): 158-165.
[12]	GUANG Cui’e, ZHANG Hailing, WANG Junqing, Robert PHILLIPS. Molecular Interactions between Renin and Its Inhibitor Saponins from Kochia scoparia Fruit [J]. FOOD SCIENCE, 2017, 38(9): 8-13.
[13]	LI Meng, HUANG Xuesong, WANG Chao, DUAN Hanying. Demethylation Kinetics of Citrus Pectin in Alkaline Solution [J]. FOOD SCIENCE, 2017, 38(7): 136-141.
[14]	JIANG Yunlu1, WANG Meng1, CHANG Wei2, LI Mingyuan1, WANG Wei3, MA Li1, RAO Yu1,*. Microbial Community Succession and Dominant Microbial Population during the Processing Stages of Traditional Air-Dried Meat [J]. FOOD SCIENCE, 2015, 36(7): 111-116.
[15]	LI Yulu, LIU Xiaoru, LI Hongyan, FAN Yawei, HU Jiangning, LI Jing, WANG Hongming, DENG Zeyuan. Effect of Water Content on the Retrogradation of Lotus Seed Starch and Molecular Dynamics Simulation Analysis [J]. FOOD SCIENCE, 2015, 36(17): 83-87.

Hydrolysis Dynamics Study on Corn Gluten Meal by Alcalase AF 2.4L

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments