RT Journal Article
SR Electronic
T1 The Hydrolysis of Gelatin by an Immobilized Acid Protease. II. Enzyme Reactor Design
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 18
OP 20
DO 10.5344/ajev.1981.32.1.18
VO 32
IS 1
A1 Gregg A. Cremer
A1 Roger Boulton
YR 1981
UL http://www.ajevonline.org/content/32/1/18.abstract
AB 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.