Continuous Monitoring of Enzymatic Whey Protein Hydrolysis. Correlation of Base Consumption with Soluble Nitrogen Content

@inproceedings{Margot1994ContinuousMO,
  title={Continuous Monitoring of Enzymatic Whey Protein Hydrolysis. Correlation of Base Consumption with Soluble Nitrogen Content},
  author={A. Margot and Erwin Flaschel and Albert Renken},
  year={1994}
}
The optimization of enzymatic protein hydrolysis often represents a tedious task due to complicated analytical methods. The simplest system of continuous analysis consists of monitoting the base consumption during a pH-controlled reactor operation. However, there are other criteria commonly used for characterizing the extent ofprotein hydrolysis, comprising the degree of hydrolysis (DH) and the SN-TCA index, that is the fraction of nitrogen soluble in trichloroacetic acid under well-defined… CONTINUE READING
BETA

Citations

Publications citing this paper.
SHOWING 1-10 OF 10 CITATIONS

References

Publications referenced by this paper.
SHOWING 1-10 OF 10 REFERENCES

Developpement dun reacteur contmu pour l ’ hydrolyse enzymatique de proteines du 1 actosCrum

A. Margot
  • 1992

Whey protein allerg - enicitv and its reduction bv technoloaical means

R. Jost, J. C. Monti, J. J. Pahud
  • Food Te & oZ .
  • 1987

‘ Enzymaiic hydrolysis of food proteins

J. Adler-Nissen
  • ProcessBiochem . .
  • 1977

The OH - stat and its use in biochemistrv

C. F. Jacobsen, J. Leonis, K. Linderstrijm-Lang, M. Ottesea
  • Meth . B & hem . Anal .
  • 1957

Uses of milk proteins in formulated foods

E. W. Evans
  • In Developments in Food Proteins,
  • 1957
VIEW 2 EXCERPTS

A mod & d ninhvdrin reaaent for the photometric ‘ determination of amino aci & and related compounds

S. Moore., W. Stem.
  • J . Biol . Chem .
  • 1954

Similar Papers

Loading similar papers…