Enzymatic hydrolysis of whey proteins: I. Kinetic models.
We have studied the enzymatic hydrolysis of whey proteins at pH 8 and50 degrees C with two proteases of bacterial origin, MKC Protease 660 L, and one of animal origin, PEM 2500 S. Our results show that a greater degree of hydrolysis is achieved under the same experimental conditions with the bacterial proteases than with the animal one. In our interpretation of the results we propose a mechanism in which the hydrolytic reaction is a zero-order one for the substrate, and the enzyme denaturalizes simultaneously via a second-order kinetic process due to free enzyme attacking enzyme bound to the substrate. Our results also indicate that there is an irreversible serine-protease inhibitor in whey proteins. (c) 1994 John Wiley & Sons, Inc.
Gonzàlez-Tello
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Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Granada, Granada 18071, Spain.
Camacho
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Jurado
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Páez
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Guadix
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EM