Enzymatic Hydrolysis of Whole Bovine Blood and Its Relationship to Some Colligative Properties

摘要

ABSTRACTHydrolysis of whole bovine blood with papain was studied, relating degree of hydrolysis (DH), with time, at temperatures ranging from 30°C to 60°C, pH 7 to 9, substrate concentrations of 4.5 to 8, and enzyme concentrations of 2 to 8 with respect to the substrate. The effect of DH on the freezing point depression, water activity, and viscosity was evaluated. Freezing point depression is a suitable method to monitor the progress of hydrolysis, since it is easy to measure, and has good correlation with the conventional pH‐stat techni