Do you have information about pH-Stat limitations for calculating DH of enzymatic hydrolysis?

25 September 2022 0 5K Report

I have been using the pH-Stat method to calculate the degree of hydrolysis (DH) of a complex biomass (12% of proteins). With Alcalase this works well, but now I added new enzymes (to do an enzymatic cocktail) and I don't see an increase of DH (the differences when comparing with Alcalase alone are not significant)

However, when I analyse the hydrolysate on SEC-HPLC I see that there are some modifications in the molecular weight of the peptides. So this confirms that the new enzymes are active.

Do you have any explanation for this differences between DH and SEC-HPLC results??

Thank you!

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