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pH-STAT CALIBRATION FOR SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE

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dc.contributor.authorDemirhan, Elcin
dc.contributor.authorApar, Dilek Kilic
dc.contributor.authorOzbek, Belma
dc.date.accessioned2026-06-27T13:15:51Z
dc.date.issued2012
dc.description.abstractIn the present study, pH-stat method was calibrated by TNBS and OPA reactions for control of hydrolysis of sesame cake protein by Alcalase. Hydrolysis experiments were conducted in a batch reactor at the temperature of 50 degrees C for various pH values, and at pH 7.5 for the temperatures of 40 degrees C and 60 degrees C. The calibration was characterized by good linear correlations for both methods. The mean pK values of sesame cake protein hydrolysates were obtained as 6.88, 6.65 and 6.42 for 40, 50 and 60 degrees C, respectively.en
dc.description.sponsorshipYildiz Technical University Scientific Projects Coordination Department [29-07-01-01]
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey)
dc.identifier.eissn1304-7191
dc.identifier.endpage8
dc.identifier.issn1304-7205
dc.identifier.issue1
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/20.500.14981/51201
dc.identifier.volume30
dc.identifier.wos000219691900001
dc.language.isoeng
dc.publisherYILDIZ TECHNICAL UNIV
dc.relation.ispartofSIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI
dc.subjectSesame cake protein
dc.subjecthydrolysis
dc.subjectAlcalase
dc.subjectpH-stat
dc.subjectpK
dc.subjectEngineering
dc.titlepH-STAT CALIBRATION FOR SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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