ENZYMATIC-HYDROLYSIS OF WHEAT PROTEINS .2. COMPARISON OF PERFORMANCE OF BATCH-STIRRED AND TORUS REACTORS

It was shown that limited enzymatic hydrolysis of wheat storage protei n yielded hydrolysates with valuable functional properties for food us es. To develop an industrially efficient process to perform this hydro lysis, studies have been carried out in a torus reactor. In the invest igation, limited hydrolysis of native gliadin by pepsin was carried ou t in a 2.11 torus reactor, to study the effect of operating conditions on tile degree of hydrolysis. The results are discussed and compared with those obtained in a batch-stirred reactor (part 1 of this series) , The comparison of the performance of both types of reactor is made b y using a criterion based on the power per unit volume and the concent ration of peptide bonds cleaved during the hydrolysis process. Finally , a model of plug flow with recirculation is proposed to characterize the performance of the limited enzymatic hydrolysis of native gliadin in the torus reactor. (C) 1977 Elsevier Science S.A.