Article ID Journal Published Year Pages File Type
226466 Journal of Food Engineering 2007 5 Pages PDF
Abstract

Hydrolysis of pectin by a polygalacturonase (PG) enzyme was studied and it was found that strong product inhibition occurs. The process could be described by a competitive mechanism and the inhibition constant determined was KI = 3.13 g/l. A thermostated, flat-sheet membrane bioreactor was applied for the reaction to avoid product inhibition and enhanced (more than 40% higher) productivity was achieved compared to the batch system.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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