Enzymatic hydrolysis molecular weight function

Many workers have studied the influence of enzymatic hydrolysis on the functional properties of various food proteins, and much of this work has recently been reviewed by Richardson (2). However, there seem to be very few reports which quantitatively relate functionality to parameters which characterize the protein hydrolysates per se (e.g. molecular weight). Ricks et al. (3 ) examined the solubility and taste of a number of pure proteins (denatured pepsin, lactoblobulin, a-Sj -, K-, and 8-casein) hydrolysed with... 

The other functional class of compounds is a group that releases phosphate through enzymatic hydrolysis these compounds generally have a low apparent molecular weight (Francko and Heath,... 

Water-swellable or -soluble polsrmers maybe biodegraded by microorganisms if they contain functional groups that are susceptible to enzymatic cleavage. There is considerable evidence that biodegradation is ssmergistic with hydrolysis, which may be chemical or enzymatic and is required to reduce the molecular weight to the point where bioassimilation is possible. 

FIGURE 22.3 Enzymatic hydrolysis rate of PLLA films as a function of the inverse of molecular weight (M ). Reprinted with permission from Ref. 12. Copyright 2001, American Chemical Society. 

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