Yayınlanmış 1 Ocak 2015
| Sürüm v1
Dergi makalesi
Açık
EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE
Oluşturanlar
- 1. Yildiz Tekn Univ, Dept Chem Engn, Davutpasa Campus, TR-34210 Esenler, Turkey
Açıklama
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.
Dosyalar
bib-8342e736-82a0-4a30-9782-eb0d1348f357.txt
Dosyalar
(160 Bytes)
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