![]() ![]() For both models, the results suggest a strong competitive inhibition by lipids, with an inhibition constant of 2.36 and 3.01 g/L for the first and second models, respectively. Additionally, a molecular docking analysis was performed between subtilisin Carlsberg and the main fatty acid in RTV (palmitic acid). To explain the lipid action mechanism, we evaluated a Michaelis-Menten model and another semi-physical model based on kinetic expressions and mass balances. The RTV were hydrolyzed in an enzyme/substrate ratio of 0.153 (U/g), at 53° C, at a pH of 9.5, initial concentrations of lipids of 1, 19 and 50 g/L, and different initial substrate concentrations for each initial lipid concentration. The objective of this research article was to study the effect of lipids on the enzymatic kinetics of red tilapia viscera (RTV) hydrolysis with subtilisin Carlsberg. Protein hydrolysis can improve food’s nutritional, techno-functional and biological properties, which can increase the possibilities of application in industry. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |