Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteases

Yizhen Zhang; Koji Muramoto; Fumio Yamauchi

doi:10.1111/j.1365-2621.1996.tb10904.x

Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteases

Yizhen Zhang, Koji Muramoto, Fumio Yamauchi

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

Proteases consisting of various endo- and exo-proteases were prepared by homogenizing Aspergillus oryzae mycelia using a French-press. The hydrolysis of 1% soybean proteins was carried out at 35°C and pH 7.0. The back- pressure, flux and rotational speed of the reactor affected the hydrolysis rate and productivity. The reactor system could be operated in a continuous process by replenishing the substrate solution, with the concentration adjusted to maintain 0.43'% substrate in the reaction vessel. Permeate flux gave a constant product as shown by molecular weight distribution and amino acid composition.

Original language	English
Pages (from-to)	928-931
Number of pages	4
Journal	Journal of Food Science
Volume	61
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1996.tb10904.x
Publication status	Published - 1996 Jan 1

Keywords

Aspergillus oryzae
bioreactor
soybean protein
vortex flow membrane

ASJC Scopus subject areas

Food Science

Access to Document

10.1111/j.1365-2621.1996.tb10904.x

Cite this

@article{940357d33f954e0689c6f0a78ff7739c,

title = "Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteases",

abstract = "Proteases consisting of various endo- and exo-proteases were prepared by homogenizing Aspergillus oryzae mycelia using a French-press. The hydrolysis of 1% soybean proteins was carried out at 35°C and pH 7.0. The back- pressure, flux and rotational speed of the reactor affected the hydrolysis rate and productivity. The reactor system could be operated in a continuous process by replenishing the substrate solution, with the concentration adjusted to maintain 0.43'% substrate in the reaction vessel. Permeate flux gave a constant product as shown by molecular weight distribution and amino acid composition.",

keywords = "Aspergillus oryzae, bioreactor, soybean protein, vortex flow membrane",

author = "Yizhen Zhang and Koji Muramoto and Fumio Yamauchi",

year = "1996",

month = jan,

day = "1",

doi = "10.1111/j.1365-2621.1996.tb10904.x",

language = "English",

volume = "61",

pages = "928--931",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "5",

}

TY - JOUR

T1 - Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteases

AU - Zhang, Yizhen

AU - Muramoto, Koji

AU - Yamauchi, Fumio

PY - 1996/1/1

Y1 - 1996/1/1

N2 - Proteases consisting of various endo- and exo-proteases were prepared by homogenizing Aspergillus oryzae mycelia using a French-press. The hydrolysis of 1% soybean proteins was carried out at 35°C and pH 7.0. The back- pressure, flux and rotational speed of the reactor affected the hydrolysis rate and productivity. The reactor system could be operated in a continuous process by replenishing the substrate solution, with the concentration adjusted to maintain 0.43'% substrate in the reaction vessel. Permeate flux gave a constant product as shown by molecular weight distribution and amino acid composition.

AB - Proteases consisting of various endo- and exo-proteases were prepared by homogenizing Aspergillus oryzae mycelia using a French-press. The hydrolysis of 1% soybean proteins was carried out at 35°C and pH 7.0. The back- pressure, flux and rotational speed of the reactor affected the hydrolysis rate and productivity. The reactor system could be operated in a continuous process by replenishing the substrate solution, with the concentration adjusted to maintain 0.43'% substrate in the reaction vessel. Permeate flux gave a constant product as shown by molecular weight distribution and amino acid composition.

KW - Aspergillus oryzae

KW - bioreactor

KW - soybean protein

KW - vortex flow membrane

UR - http://www.scopus.com/inward/record.url?scp=0029946433&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0029946433&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1996.tb10904.x

DO - 10.1111/j.1365-2621.1996.tb10904.x

M3 - Article

AN - SCOPUS:0029946433

VL - 61

SP - 928

EP - 931

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 5

ER -

Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteases

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this