RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 14
OP 17
DO 10.5344/ajev.1981.32.1.14
VO 32
IS 1
A1 Cremer, Gregg A.
A1 Boulton, Roger
YR 1981
UL http://www.ajevonline.org/content/32/1/14.abstract
AB 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.