Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis. Export

@article{citeulike:6058737, abstract = {It is fairly easy to control the enzymic hydrolysis of proteins in alkaline conditions by measuring the base consumption required to keep the pH constant in the reactor. Unfortunately, however, base consumption is not related in any simple way to the degree of hydrolysis reached at any given moment and to establish this relationship it is essential to find out the mean pK of the alpha-amino groups released during the hydrolytic process. We have shown here that the correct mean pK value varies according to the pH of the working conditions and that the relationship between these values may depend upon the kind of protein and protease used. We have put forward a method for determining this relationship experimentally by using a given protein-protease system, consisting of an alkaline titration of the raw protein and when partially hydrolysed. We have tested the results predicted by our theoretical model by applying it to the hydrolysis of whey proteins with a bacterial protease from Bacillus licheniformis at 50 degrees C, pH 8.0. This model can easily be applied to any hydrolytic process involving the appearance of functional groups that are partially protonizable under the working conditions in question in order to follow the kinetics of the reaction via the consumption of the neutralizing agent required to keep pH constant.}, author = {Camacho, F. and Gonz\'{a}lez-Tello, P. and P\'{a}ez-Due\~{n}as, M. P. and Guadix, E. M. and Guadix, A.}, citeulike-article-id = {6058737}, citeulike-linkout-0 = {http://view.ncbi.nlm.nih.gov/pubmed/11504389}, citeulike-linkout-1 = {http://www.hubmed.org/display.cgi?uids=11504389}, issn = {0022-0299}, journal = {The Journal of dairy research}, keywords = {enzymatic\_hydrolysis, model, protein, whey}, month = {May}, number = {2}, pages = {251--265}, posted-at = {2009-11-03 09:49:13}, priority = {2}, title = {Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis.}, url = {http://view.ncbi.nlm.nih.gov/pubmed/11504389}, volume = {68}, year = {2001} }

TY - JOUR ID - citeulike:6058737 L3 - citeulike-article-id:6058737 N2 - It is fairly easy to control the enzymic hydrolysis of proteins in alkaline conditions by measuring the base consumption required to keep the pH constant in the reactor. Unfortunately, however, base consumption is not related in any simple way to the degree of hydrolysis reached at any given moment and to establish this relationship it is essential to find out the mean pK of the alpha-amino groups released during the hydrolytic process. We have shown here that the correct mean pK value varies according to the pH of the working conditions and that the relationship between these values may depend upon the kind of protein and protease used. We have put forward a method for determining this relationship experimentally by using a given protein-protease system, consisting of an alkaline titration of the raw protein and when partially hydrolysed. We have tested the results predicted by our theoretical model by applying it to the hydrolysis of whey proteins with a bacterial protease from Bacillus licheniformis at 50 degrees C, pH 8.0. This model can easily be applied to any hydrolytic process involving the appearance of functional groups that are partially protonizable under the working conditions in question in order to follow the kinetics of the reaction via the consumption of the neutralizing agent required to keep pH constant. IS - 2 JF - The Journal of dairy research SN - 0022-0299 EP - 265 TI - Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis. VL - 68 SP - 251 KW - enzymatic_hydrolysis KW - model KW - protein KW - whey AU - Camacho, F AU - González-Tello, P AU - Páez-Dueñas, MP AU - Guadix, EM AU - Guadix, A PY - 2001/05// UR - http://view.ncbi.nlm.nih.gov/pubmed/11504389 ER -