Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach

Publikations-Art

Zeitschriftenbeitrag (peer-reviewed)

Autoren

Berends, P.; Merz, M.; Kranz, B.; Thaler, T.; Appel, D.; Rabe, S.; Blank, I.; Stressler, T.; Fischer, L.

Erscheinungsjahr

2016

Veröffentlicht in

European Food Research Technology

DOI

10.1007/s00217-016-2673-5

The aim of this study was to determine the opti-mal conditions for operating an enzyme membrane reactor system to obtain a high yield of amino acids and peptides released from wheat gluten with Flavourzyme™. The optimal operating conditions were determined using multivariate analysis. A fractional factorial design made up of 27 runs amended by eight axial points was followed in a bench-scale enzyme membrane reactor system (V=2L), and responses were recorded over 8h. Optimal conditions determined were a temperature of 50±1°C and a Flavourzyme™ activity of 116±4 nkatLeu-pNA/mL. Modeling resulted in an optimal substrate feed rate of 19.2g/L/h and a permeate flux of 57L/m2/h. The enzymatic wheat gluten hydrolysis in an enzyme membrane reactor was conducted for 72h with an average total product space–time yield of 12.6±1.3g/L/h (n=4) and a free amino groups space–time yield of 4.4±0.4g/L/h (n=4), and the substrate utilization was 0.82±0.01 (g/g) (n=4). The resulting product–enzyme ratios were 7.7±0.6 mgTP/nkatLeu-pNA (n=4) and 3.0±0.2 mgFAA/nkatLeu-pNA(n=4). The productivity of the enzyme membrane reactor improved compared to the reference batch process and doubled compared to previously proposed enzyme membrane reactor processes for the hydrolysis of wheat gluten.