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Corn gluten hydrolysis by Alcalase: Calibration of pH-stat

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dc.contributor.authorApar, Dilek Kilic
dc.contributor.authorOzbek, Belma
dc.date.accessioned2026-06-27T13:13:15Z
dc.date.issued2011
dc.description.abstractIn the present study, pH-stat method was calibrated by TNBS and OPA reactions for control of hydrolysis of corn gluten 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 for 40 and 60 degrees C. The calibration was characterized by good linear correlations for both methods. The mean pK values of corn gluten hydrolysates were obtained as 6.83, 6.59 and 6.36 for 40, 50 and 60 degrees C, respectively. (C) 2010 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en
dc.description.sponsorshipNovoyzmes
dc.description.sponsorshipCargill
dc.description.urihttps://doi.org/10.1016/j.fbp.2010.08.011
dc.identifier.doi10.1016/j.fbp.2010.08.011
dc.identifier.endpage503
dc.identifier.issn0960-3085
dc.identifier.issueC4
dc.identifier.startpage500
dc.identifier.urihttps://hdl.handle.net/20.500.14981/50673
dc.identifier.volume89
dc.identifier.wos000297081800036
dc.language.isoeng
dc.publisherINST CHEMICAL ENGINEERS
dc.relation.ispartofFOOD AND BIOPRODUCTS PROCESSING
dc.subjectCorn gluten
dc.subjectProtein
dc.subjectHydrolysis
dc.subjectAlcalase
dc.subjectpH-stat
dc.subjectpK
dc.subjectBiotechnology & Applied Microbiology
dc.subjectEngineering
dc.subjectFood Science & Technology
dc.titleCorn gluten hydrolysis by Alcalase: Calibration of pH-stat
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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