Study on Kinetic Models of Enzymatic Limited Hydrolysis of Wheat Gluten by Neutral Protease

Abstract

Abstract: A systematic study was carried out on the kinetic mechanism of enzymatic hydrolysis of wheat gluten at pH6.5 and 40℃ with neutral protease. The results indicated that the overall rate of hydrolysis diminished exponentially versus the degree of hydrolysis. According to the change of the hydrolysis degree and vitality of enzyme, based on the experimental study, a kinetic model equation simulating the enzymatic hydrolysis of wheat gluten was obtained. It can provid a theoretic basis for the parameters of enzymatic hydrolysis process.

Key words: wheat gluten, neutral protease, kinetic model equation

PAN Li-Jun, HAN Zhuo, ZHONG Xi-Yang, JIANG Shao-Tong. Study on Kinetic Models of Enzymatic Limited Hydrolysis of Wheat Gluten by Neutral Protease[J]. FOOD SCIENCE, 2006, 27(5): 27-30.

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Study on Kinetic Models of Enzymatic Limited Hydrolysis of Wheat Gluten by Neutral Protease

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