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

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10.1111/j.1365-2621.1996.tb10904.x

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AU - Zhang, Yizhen

AU - Muramoto, Koji

AU - Yamauchi, Fumio

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Y1 - 1996/1/1

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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

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KW - soybean protein

KW - vortex flow membrane

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