3. After denaturation, ß- LG may represent the ideal substrate for proteases (hydrolyze proteins), because ample regions are unfolded and accessible for the enzyme. Enzymatic hydrolysis of whey proteins improves digestibility, functionality and reduces allergenic reactions. The data generated for the kinetics of heat-induced hydrolysis of ß-LG by STĂNCIUC et al. (2008) is presented in the Table. • Under which conditions you will obtain higher hydrolysis of whey protein, at pH 7.0 using a temperature of 80°C for 10 min or by using a pH 7.5 heated at 70°C for 10 min. First Order kinetics describing the heat-induced changes on the susceptibility of b-LG to enzymatic hydrolysis at different pH Temperature (°C) 65 70 75 80 Ea (KJ/mol) k (min) pH 7 0.084 0.119 0.138 0.190 61.8 pH 7.5 0.017 0.077 0.170 0.296 161.1

3. After denaturation, ß- LG may represent the ideal substrate for proteases (hydrolyze proteins), because ample regions are unfolded and accessible for the enzyme. Enzymatic hydrolysis of whey proteins improves digestibility, functionality and reduces allergenic reactions. The data generated for the kinetics of heat-induced hydrolysis of ß-LG by STĂNCIUC et al. (2008) is presented in the Table. • Under which conditions you will obtain higher hydrolysis of whey protein, at pH 7.0 using a temperature of 80°C for 10 min or by using a pH 7.5 heated at 70°C for 10 min. First Order kinetics describing the heat-induced changes on the susceptibility of b-LG to enzymatic hydrolysis at different pH Temperature (°C) 65 70 75 80 Ea (KJ/mol) k (min) pH 7 0.084 0.119 0.138 0.190 61.8 pH 7.5 0.017 0.077 0.170 0.296 161.1

Chemistry & Chemical Reactivity

10th Edition

ISBN:9781337399074

Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel

Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel

Chapter14: Chemical Kinetics: The Rates Of Chemical Reactions

Section14.7: Reaction Mechanisms

Problem 1.2ACP

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