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Enzymatic Hydrolysis of Whole Bovine Blood and Its Relationship to Some Colligative Properties
Author(s) -
DUARTE F.J.,
ARROYO O.,
BERISTAIN C.I.,
ARGAIZ A.,
GARCIA H.S.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10226.x
Subject(s) - chemistry , hydrolysis , freezing point depression , papain , enzymatic hydrolysis , freezing point , substrate (aquarium) , chromatography , enzyme , biochemistry , thermodynamics , physics , oceanography , geology
Hydrolysis of whole bovine blood with papain was studied, relating degree of hydrolysis (DH), with time, at temperatures ranging from 30°C to 60°C, pH 7 to 9, substrate concentrations of 4.5 to 8%, and enzyme concentrations of 2 to 8% with respect to the substrate. The effect of DH on the freezing point depression, water activity, and viscosity was evaluated. Freezing point depression is a suitable method to monitor the progress of hydrolysis, since it is easy to measure, and has good correlation with the conventional pH‐stat technique.