In the present study,
pH-stat method was calibrated by TNBS and OPA reactions
for control of hydrolysis of corn gluten by Alcalase. The
hydrolysis reactions were carried out for 60min at 3% (w/v)
protein concentration with addition of 0.15% (v/v) enzyme
at 50 ◦C for pH values of 6.5, 7, 7.5, 8 and at the pH value
of 7.5 for the temperatures of 40 and 60 ◦C.