Abstract
A response study and the effects of different parameters (pH, temperature and enzyme dose) on kinetics of isolated soy protein hydrolysis by a trypsin-like endopeptidase (TL1) were conducted. Degree of hydrolysis (%DH) data varied at different times under different hydrolysis conditions. Fitting the kinetics data to Michaelis-Menten kinetics model did not result in reasonable kinetic parameters, which implied that Michaelis-Menten kinetics was invalid for such a hydrolysis process. A kinetics model proposed by (Gonzalez-Tello, Camacho, Jurado, Paez, & Guadix, 1994) was found to fit the kinetics curve well and resulted in acceptable model parameters. A simple simulation example was performed to demonstrate the concept of how the kinetics equation could be applied in process engineering.
Highlights
Soy protein is a high quality protein with more health benefits than animal proteins
For a protein hydrolysis reaction, the product is reflected by an increase in free N H2 or COOH, which is characterized by degree of hydrolysis (% DH)
Due to the reaction complexity, process control is more difficult for enzymatic hydrolysis than usual chemical reactions
Summary
Soy protein is a high quality protein with more health benefits than animal proteins. To extend its application in food products, enzymatic hydrolysis is extensively used to improve the functional properties of soy protein, including solubility, emulsification and foaming characteristics (Pusky, 1975; Were, Hettiarachchy, & Kalapathy, 1997). A wide range of operating parameters will result in high product variation, while a narrow range requires higher operation cost. Determining such control limits is expensive due to the huge trial cost. Process modeling and simulation is valuable to narrow down the conditions required for process scale up as well as operating control specifications.
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