Abstract
A design for an immobilized enzyme reactor suitable for the hydrolysis of gelatin in a potassium bitartrate buffer at pH 3.5 was developed. The influence of protein concentration, mass transfer and kinetic control on the design are considered with regard to the possible hydrolysis of grape proteins in musts.
- Received September 1980.
- Revision received November 1980.
- Accepted November 1980.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 1
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