Yayın:
EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE

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dc.contributor.authorDemirhan, E.
dc.contributor.authorApar, D. Kilic
dc.contributor.authorOzbek, B.
dc.date.accessioned2026-06-27T13:37:00Z
dc.date.issued2015
dc.description.abstractIn 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.en
dc.description.sponsorshipYildiz Technical University Scientific Projects Coordination Department [29-07-01-01]
dc.description.sponsorshipTUBITAK (Scientific and Technological Research Council of Turkey)
dc.identifier.eissn1851-8796
dc.identifier.endpage83
dc.identifier.issn0327-0793
dc.identifier.issue2
dc.identifier.startpage81
dc.identifier.urihttps://hdl.handle.net/20.500.14981/53763
dc.identifier.volume45
dc.identifier.wos000375514600002
dc.language.isoeng
dc.publisherPLAPIQUI(UNS-CONICET)
dc.relation.ispartofLATIN AMERICAN APPLIED RESEARCH
dc.subjectsesame cake protein
dc.subjectAlcalase
dc.subjectheat pretreatment
dc.subjectmicrowave pretreatment
dc.subjectsonic pretreatment
dc.subjectENZYMATIC-HYDROLYSIS
dc.subjectSOLUBILIZATION
dc.subjectGLUTEN
dc.subjectEngineering
dc.titleEFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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