Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
226466 | Journal of Food Engineering | 2007 | 5 Pages |
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)
Authors
K. Bélafi-Bakó, M. Eszterle, K. Kiss, N. Nemestóthy, L. Gubicza,