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Artículo

Kinetic studies of an amylase used commercially for the clarification of apple juice

Carrin, Maria ElenaIcon ; Ceci, Liliana Noemí; Lozano, Jorge EnriqueIcon
Fecha de publicación: 12/2002
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal of Food Processing and Preservation
ISSN: 0145-8892
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The effect of substrate and enzyme concentrations on the degradation of soluble corn starch with a commercial amylase (Rohalase HT) recommended for apple juice clarification was studied. The reaction was conducted at 50C at different pH values (3.6-5.6). Starch solutions containing from 2.48 to 14.85 mg/mL were used as substrate in the experiments. Influence of Ca2+ on amylase activity was also determined. Obtained results showed that amylase exhibits an optimal activity pH value of 4.6, following a Michaelis-Menten type kinetics (Km = 8.11 mg/mL and Vmax = 2.19 U/mg enzyme). The activity of amylase decreased significantly when CaCl2 was added to the amylase solution (final amylase concentration in reaction mixture: 5-10 mM). An empirical equation relating the rate of product of hydrolysis formation (dCm/dt) with starch (Cst) and amylase (Ce) concentrations was obtained: dCm/dt = 1.18 × Ce 0.77 × Cst 1.03 × [1-exp(-0.11 × t)].
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/40226
DOI: http://dx.doi.org/10.1111/j.1745-4549.2002.tb00859.x
URL: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2002.tb00859.x
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Carrin, Maria Elena; Ceci, Liliana Noemí; Lozano, Jorge Enrique; Kinetic studies of an amylase used commercially for the clarification of apple juice; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 26; 2; 12-2002; 153-163
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