INVESTIGADORES
MANZO Ricardo Martin
artículos
Título:
Stability and kinetic performance of food-grade Alcalase® and Flavourzyme® enzyme preparations for production of bioactive hydrolysates
Autor/es:
LÓPEZ, EMILSE CAMILA; EBERHARDT, AGUSTINA; MARINO, FERNANDA; MAMMARELLA, ENRIQUE J.; SIHUFE, GUILLERMO A.; MANZO, RICARDO MARTÍN
Revista:
PROCESS BIOCHEMISTRY
Editorial:
ELSEVIER
Referencias:
Lugar: Amsterdam; Año: 2024
ISSN:
0032-9592
Resumen:
Although thesetwo enzymes have been extensively employed in the hydrolysis of several foodproteins, few studies related to their physicochemical properties with emphasisin their stability and kinetic behavior were explored. The knowledge of theseproperties is of relevance in terms of enzyme immobilization and furtherprocess scaling-up. Inaddition, the need of searching the best conditions shows strong economicadvantages as reduces enzyme use both through the improvement of kineticparameters and simultaneously increasing half-life time values. Hence, the mainobjective of this report was to assess the stability and kinetic behavior oftwo relevant food-grade proteases in order to define the best operativeconditions for subsequent protein hydrolysates production. Furthermore, enzymesbehavior towards the presence of different divalent metal ions was alsoevaluated.
