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EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE

Küçük Resim

Tarih

2015

Kurum Yazarları

Yazarlar



Danışman

item.page.editor

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Bölüm / Program

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

PLAPIQUI(UNS-CONICET)

DOI

Türü

Article

Araştırma Projeleri

Akademik Birimler

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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.

Tanım

Dergi veya Seri

LATIN AMERICAN APPLIED RESEARCH

ISSN

0327-0793

ISBN

Haklar

Anahtar Kelimeler

sesame cake protein , Alcalase , heat pretreatment , microwave pretreatment , sonic pretreatment , ENZYMATIC-HYDROLYSIS , SOLUBILIZATION , GLUTEN , Engineering

Alıntı

URI

https://hdl.handle.net/20.500.14981/53763

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