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.
|ジャーナル||Journal of Food Science|
|出版ステータス||Published - 1996 1 1|
ASJC Scopus subject areas
- Food Science