Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92289
Type: Artigo de periódico
Title: Influence Of Process Conditions On Enzymatic Hydrolysis Kinetics Of Chicken Meat [influência Das Condições De Processo Na Cinética De Hidrólise Enzimática De Carne De Frango]
Author: Kurozawa L.E.
Park K.J.
Hubinger M.D.
Abstract: The hydrolysis of chicken breast meat by commercial protease Alcalase® 2.4 L was studied in order to evaluate the temperature, renzyme:substrate ratio, and pH influence on enzymatic hydrolysis kinetics. The tests were carried out under different conditions with respect to temperature (43-77 °C), enzyme:substrate ratio (0.8-4.2% w/w, g enzyme/100 g protein), and pH (7.16-8.84) according to factorial 2 3 experimental design with the total of 17 tests. The reaction was monitored by the pH-stat method to obtain the degree of hydrolysis values at different intervals of time. The hydrolysis curves were characterized by high initial reaction rates followed by decreases in the reaction rate up to the stationary phase. The results were fitted an exponential model that presented a good fit with high determination coefficient and low average relative error. The variables influence on model parameters was observed by experimental design. An increase in the enzyme:substrate ratio and temperature led to higher parameter a values. The parameter b was not affected by the enzyme:substrate ratio and its value increased with higher temperature. The variable pH affected significantly the parameters a and b.
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-70450204888&partnerID=40&md5=4afba2f58eba4c1f701e93b02b66747e
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-70450204888.pdf1.13 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.