Kinetic model for whey protein hydrolysis by alcalase multipoint-immobilized on agarose gel particles

Abstract

-Partial hydrolysis of whey proteins by enzymes immobilized on an inert support can either change or evidence functional properties of the produced peptides, thereby increasing their applications. The hydrolysis of sweet cheese whey proteins by alcalase, which is multipoint-immobilized on agarose gel, is studied here. A MichaelisMenten model that takes into account competitive inhibition by the product was fitted to experimental data. The influence of pH on the kinetic parameters in the range 6.0 to 11.0 was assessed, at 50 o C. Initial reaction-rate assays in a pHstat at different concentrations of substrate were used to estimate kinetic and Michaelis-Menten parameters, k and K M . Experimental data from long-term batch assays were used to quantify the inhibition parameter, K I . The fitting of the model to the experimental data was accurate in the entire pH range.

Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes

“…It is known that serine proteases, when acting on peptide bonds, follow Michaelis-Menten kinetics (Bisswanger, 2004;Sousa et al, 2004). Malcata (2002, 2004) showed that aspartic proteinases, when acting on WPs, also follow Michaelis-Menten behaviour.…”

Milk clotting activity and production of bioactive peptides from whey using Maclura pomifera proteases

“…Whey is an inexpensive source of high nutritional quality protein (Luhovyy, Akhavan, & Harvey Anderson, 2007), although for a long time was considered waste. The high cost for treatment to degrade whey has stimulated the search for commercial uses for it or its derivatives (Smithers, 2008;Sousa et al, 2004). In the course of time, whey has been used as an animal food component, and nowadays is added in formulations for human ingestion (Conforti & Lupano, 2004;Grasselli et al, 1997;Macdermid & Stannard, 2006;Marshall, 2004).…”

Bioactive peptides generated in an enzyme membrane reactor using Bacillus lentus alkaline peptidase

“…Product inhibition occurs during batch food protein hydrolyses [21,22], leading to decreased productivity.…”