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

  • Cilt numarası: 45 Konu: 2
  • Basım Tarihi: 2015
  • Dergi Adı: LATIN AMERICAN APPLIED RESEARCH
  • Sayfa Sayısı: ss.81-83

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.