The subject of this paper was the examination of the influence of enzyme and
substrate concentrations and temperature on the initial reaction rate of hydrolysis of the
egg white catalyzed with Alcalase 2.4 L (Protease from Bacillus licheniformis). The
main objective of this paper was investigating the effect of the ultrasound on the
reaction rate of hydrolysis and modeling of enzymatic process of hydrolysis of the egg
white protein in order to develop the process and design the enzyme reactor. The
substrate in this reaction was 10 % w/w solution of egg white pretreated with ultrasound
waves the frequency of 35 kHz during 30 min. Proper kinetic model with substrate
inhibition and the enzyme inactivation were applied to the results and good congruence
between model and experimental data was achieved. The calculated kinetic constants
indicate that the ultrasonic pretreatment causes an increase in the degree of hydrolysis
of the enzyme reaction.U ovom radu ispitivan je uticaj koncentacije enzima, supstrata i temperature
na početnu brzinu reakcije hidrolize proteina belanceta katalizovane Alkalazom 2,4 L
(proteaza iz Bacillus licheniformis). Glavni cilj ovog istraživanja bio je ispitivanje
uticaja ultrazvučnih talasa na brzinu reakcije hidrolize, kao i modelovanje enzimskog
procesa hidrolize proteina belanceta u cilju dobijanja projektnih jednačina neophodnih
za projektovanje i dizajn enzimskog reaktora. Kao supstrat korišćen je 10 % w/w rastvor
belanceta prethodno tretiran ultrazvučnim talasima frekvencije 35 kHz u toku 30
minuta. Dobijeni eksperimentalni rezultati modelovani su kinetičkim modelom koji
uzima u obzir inhibiciju supstratom i deaktivaciju enzima. Predloženi kinetički model
dao je dobro slaganje sa dobijenim eksperimentalnim rezultatima. Izračunate kinetičke
konstante ukazuju da pretretman ultrazvučnim talasima dovodi do povećanja stepena
hidrolize
