EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE

Demirhan E., Apar D. K., Özbek B.

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

  • Publication Type: Article / Article
  • Volume: 45
  • Publication Date: 2015
  • Journal Name: LATIN AMERICAN APPLIED RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.81-83
  • Yıldız Technical University Affiliated: Yes

Abstract

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.