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Membrane Reactor for Enzymic Deamidation of Food Proteins
Author(s) -
HAMADA J.S.
Publication year - 1991
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.1365-2621.1991.tb08680.x
Subject(s) - deamidation , chemistry , diafiltration , ultrafiltration (renal) , hydrolysate , kinetics , membrane , enzyme , chromatography , flux (metallurgy) , biochemistry , hydrolysis , organic chemistry , physics , quantum mechanics , microfiltration
ABSTRACT A soy protein hydrolysate was deamidated with peptidoglutaminase (PGase) retained within a 30kd spiral membrane. Reactor was operated at 30°C and 6.5 L/m 2 /hr flux in recycle mode to 60% conversion, then in diafiltration mode for 2 hr. Time course, predicted by a Michaelis‐Menten equation integrated for mixed zero‐ and first‐order kinetics with the corrections for the ultrafiltration (UF) interactions, matched that measured experimentally. The equation could be used to predict the potential activity and performance of PGase in UF reactors to achieve control of reactions for the optimal enzymic process. At the end of the run, 96% conversion and 99% of PGase were obtained. This method has the potential of being scaled‐up for the production of enzyme‐free deamidated proteins.