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A Kinetic Study on Corn Gluten Hydrolysis

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dc.contributor.authorApar, Dilek Kilic
dc.contributor.authorOzbek, Belma
dc.date.accessioned2026-06-27T13:06:56Z
dc.date.issued2009
dc.description.abstractIn the present study, the hydrolysis of corn gluten was performed by using two commercial enzymes, Protamex and PTN, to investigate the reaction kinetics. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 20, 30 and 40 g protein L-1 corn gluten at various temperature and pH values. The progress of the reactions was monitored by a pH-stat method. It was found that the kinetics of corn gluten hydrolysis by Protamex and PTN obey the Michaelis-Menten model and higher catalytic yields were obtained with Protamex than PTN at all of the experimental conditions applied.en
dc.description.urihttps://doi.org/10.1002/ceat.200800468
dc.identifier.doi10.1002/ceat.200800468
dc.identifier.eissn1521-4125
dc.identifier.endpage675
dc.identifier.issn0930-7516
dc.identifier.issue4
dc.identifier.startpage673
dc.identifier.urihttps://hdl.handle.net/20.500.14981/49935
dc.identifier.volume32
dc.identifier.wos000265119600019
dc.language.isoeng
dc.publisherWILEY-V C H VERLAG GMBH
dc.relation.ispartofCHEMICAL ENGINEERING & TECHNOLOGY
dc.subjectAlcalase
dc.subjectCorn gluten
dc.subjectHydrolysis
dc.subjectKinetics
dc.subjectENZYMATIC MODIFICATION
dc.subjectWHEY PROTEINS
dc.subjectMODEL
dc.subjectIMPROVEMENT
dc.subjectAGAROSE
dc.subjectEngineering
dc.titleA Kinetic Study on Corn Gluten Hydrolysis
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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