Open AccessEFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE
Author(s) -
Elçin Demırhan,
Dilek Kılıç Apar,
Belma Özbek
Publication year - 2015
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2015.379
Subject(s) - hydrolysis , chemistry , enzymatic hydrolysis , enzyme , food science , chromatography , heat stability , biochemistry , materials science , composite material
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.