Kinetic model of the hydrolysis of egg white proteins by Alcalase
Само за регистроване кориснике
2013
Аутори
Stefanović, AndreaJovanović, Jelena
Gluvić, Ana
Jakovetić Tanasković, Sonja
Luković, Nevena
Žuža Praštalo, Milena
Knežević-Jugović, Zorica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the
appropriate empirical model for the proteolytic hydrolysis of egg white. A logarithmic
equation X = (1/b) ln (1 + abt) indicating the relationship between the degree of hydrolysis
(DH) and time was established. Experimental data were successfully fitted with kinetic
model taking into account the enzyme inactivation and substrate inhibition, and related
kinetic constants were determined. The kinetic study was performed at optimum process
parameters: initial enzyme concentration of Alcalase 2.4L, initial substrate concentration
of the egg white proteins and different temperatures of the reaction. The kinetic and
thermodynamic constants for reaction of hydrolysis (Ki = 320.07 mg cm-3, k2 =0.0104 min-1,
kd = 0.0743 min-1, Ea = 103.04 kJ mol-1, Ed = 99.52 kJ mol-1) were responsible for the
empirical equati...on. Kinetic constants of the hydrolysis were determined, and good
congruence between the model and experimental data was achieved. The results of
nonlinear regression of the proposed kinetic model agreed with the experimental data,
thus the kinetic equations can be used to fit the enzymatic hydrolysis process of egg white
protein and to optimize the operating parameters for the bioreactor design.
Кључне речи:
Egg white proteins / Hydrolysis / Alcalase / Kinetic modelИзвор:
Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS, 2013, 235-Издавач:
- Belgrade : Serbian Chemical Society
Финансирање / пројекти:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Stefanović, Andrea AU - Jovanović, Jelena AU - Gluvić, Ana AU - Jakovetić Tanasković, Sonja AU - Luković, Nevena AU - Žuža Praštalo, Milena AU - Knežević-Jugović, Zorica PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6278 AB - The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the appropriate empirical model for the proteolytic hydrolysis of egg white. A logarithmic equation X = (1/b) ln (1 + abt) indicating the relationship between the degree of hydrolysis (DH) and time was established. Experimental data were successfully fitted with kinetic model taking into account the enzyme inactivation and substrate inhibition, and related kinetic constants were determined. The kinetic study was performed at optimum process parameters: initial enzyme concentration of Alcalase 2.4L, initial substrate concentration of the egg white proteins and different temperatures of the reaction. The kinetic and thermodynamic constants for reaction of hydrolysis (Ki = 320.07 mg cm-3, k2 =0.0104 min-1, kd = 0.0743 min-1, Ea = 103.04 kJ mol-1, Ed = 99.52 kJ mol-1) were responsible for the empirical equation. Kinetic constants of the hydrolysis were determined, and good congruence between the model and experimental data was achieved. The results of nonlinear regression of the proposed kinetic model agreed with the experimental data, thus the kinetic equations can be used to fit the enzymatic hydrolysis process of egg white protein and to optimize the operating parameters for the bioreactor design. PB - Belgrade : Serbian Chemical Society C3 - Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS T1 - Kinetic model of the hydrolysis of egg white proteins by Alcalase SP - 235 UR - https://hdl.handle.net/21.15107/rcub_technorep_6278 ER -
@conference{ author = "Stefanović, Andrea and Jovanović, Jelena and Gluvić, Ana and Jakovetić Tanasković, Sonja and Luković, Nevena and Žuža Praštalo, Milena and Knežević-Jugović, Zorica", year = "2013", abstract = "The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the appropriate empirical model for the proteolytic hydrolysis of egg white. A logarithmic equation X = (1/b) ln (1 + abt) indicating the relationship between the degree of hydrolysis (DH) and time was established. Experimental data were successfully fitted with kinetic model taking into account the enzyme inactivation and substrate inhibition, and related kinetic constants were determined. The kinetic study was performed at optimum process parameters: initial enzyme concentration of Alcalase 2.4L, initial substrate concentration of the egg white proteins and different temperatures of the reaction. The kinetic and thermodynamic constants for reaction of hydrolysis (Ki = 320.07 mg cm-3, k2 =0.0104 min-1, kd = 0.0743 min-1, Ea = 103.04 kJ mol-1, Ed = 99.52 kJ mol-1) were responsible for the empirical equation. Kinetic constants of the hydrolysis were determined, and good congruence between the model and experimental data was achieved. The results of nonlinear regression of the proposed kinetic model agreed with the experimental data, thus the kinetic equations can be used to fit the enzymatic hydrolysis process of egg white protein and to optimize the operating parameters for the bioreactor design.", publisher = "Belgrade : Serbian Chemical Society", journal = "Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS", title = "Kinetic model of the hydrolysis of egg white proteins by Alcalase", pages = "235", url = "https://hdl.handle.net/21.15107/rcub_technorep_6278" }
Stefanović, A., Jovanović, J., Gluvić, A., Jakovetić Tanasković, S., Luković, N., Žuža Praštalo, M.,& Knežević-Jugović, Z.. (2013). Kinetic model of the hydrolysis of egg white proteins by Alcalase. in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS Belgrade : Serbian Chemical Society., 235. https://hdl.handle.net/21.15107/rcub_technorep_6278
Stefanović A, Jovanović J, Gluvić A, Jakovetić Tanasković S, Luković N, Žuža Praštalo M, Knežević-Jugović Z. Kinetic model of the hydrolysis of egg white proteins by Alcalase. in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS. 2013;:235. https://hdl.handle.net/21.15107/rcub_technorep_6278 .
Stefanović, Andrea, Jovanović, Jelena, Gluvić, Ana, Jakovetić Tanasković, Sonja, Luković, Nevena, Žuža Praštalo, Milena, Knežević-Jugović, Zorica, "Kinetic model of the hydrolysis of egg white proteins by Alcalase" in Book of abstracts / 8th International Conference of the Chemical Societies of the South-East European Countries - ICOSECS (2013):235, https://hdl.handle.net/21.15107/rcub_technorep_6278 .