TY - JOUR T1 - The Hydrolysis of Gelatin by an Immobilized Acid Protease. I. Immobilization and Hydrolysis Kinetics JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 14 LP - 17 DO - 10.5344/ajev.1981.32.1.14 VL - 32 IS - 1 AU - Gregg A. Cremer AU - Roger Boulton Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/1/14.abstract N2 - An acid protease from Aspergillus saitoi was immobilized on agarose beads of approximately 100 micrometers diameter. Solutions of gelatin were prepared in a saturated potassium bitartrate buffer and contacted with the immobilized enzyme. The Michaelis-Menten constant was determined to be 7.8 x 10-5 M at 25°C and pH of 3.5.The maximum velocity of hydrolysis corrected for bed voidage was found to be 6.8 x 10-7 M per second under the same conditions. ER -