Hybrid model for an enzymatic reactor: hydrolysis of cheese whey proteins by alcalase immobilized in agarose gel particles.
Cheese whey proteolysis, carried out by immobilized enzymes, can either change or evidence functional properties of the produced peptides, increasing the potential applications of this byproduct of the dairy industry. Optimization and scale-up of the enzymatic reactor relies on its mathematical model-a set of mass balance equations, with reaction rates usually given by Michaelis-Menten-like kinetics; no information about the distribution of peptides' molecular sizes is supplied. In this article, a hybrid model of a batch enzymatic reactor is presented, consisting of differential mass balances coupled to a "neural-kinetic model," which provides the molecular weight distributions of the resulting peptides.
Departamento de Engenharia Química, Universidade Federal de São Carlos, Via Washington Luiz, km 235, CP 676, São Carlos/SP, Brazil 13565-905.
Ruy
R
Sousa
Mariam M
MM
Resende
Raquel L C
RL
Giordano
Roberto C
RC
Giordano
D000362:Agar; D019149:Bioreactors; D002611:Cheese / Q000032:analysis*; D004800:Enzymes, Immobilized / Q000378:metabolism*; D004867:Equipment Design; D006868:Hydrolysis; D007700:Kinetics; D008894:Milk Proteins / Q000378:metabolism*; D013381:Subtilisins / Q000378:metabolism*; D000067816:Whey Proteins
D004800:Enzymes, Immobilized; D008894:Milk Proteins; D000067816:Whey Proteins; D000362:Agar; D013381:Subtilisins