EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE

Authors

  • E. DEMÄ°RHAN
  • D. KILIÇ APAR
  • B. ÖZBEK

DOI:

https://doi.org/10.52292/j.laar.2015.379

Keywords:

sesame cake protein, Alcalase, heat pretreatment, microwave pretreatment, sonic pretreatment

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.

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Published

2015-03-31

Issue

Vol. 45 No. 2 (2015): Latin American Applied Research

Section

Applied Chemistry

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