EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE

Demirhan E., Apar D. K., Özbek B.

LATIN AMERICAN APPLIED RESEARCH, cilt.45, ss.81-83, 2015 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45
  • Basım Tarihi: 2015
  • Dergi Adı: LATIN AMERICAN APPLIED RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.81-83
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In the present work, the effects of pretreatments on hydrolysis of sesame cake protein and enzyme stability were investigated. Heat, microwave and sonic pretreatments were applied to sesame cake protein as pretreatments before the enzymatic hydrolysis reaction. The sesame cake protein was hydrolyzed by Alcalase enzyme.