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Title of Journal: Korean J Chem Eng

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Abbravation: Korean Journal of Chemical Engineering

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Springer US

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1975-7220

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Sesame cake protein hydrolysis by alcalase Effect

Authors: Elçin Demirhan Dilek Kılıç Apar Belma Özbek
Publish Date: 2010/10/07
Volume: 28, Issue: 1, Pages: 195-202
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Abstract

We investigated the effects of process parameters substrate concentration enzyme concentration temperature and pH on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability The sesame cake protein was hydrolyzed by Alcalase enzyme a bacterial protease produced by a selected strain of Bacillus Licheniformis that was chosen among five commercial enzymes examined The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L−1 substrate concentration 3 ml L−1 enzyme concentration 50 °C and pH 85 Under these conditions the values of degree of hydrolysis and solubilization were found as 263 and 821 respectively and enzyme lost its activity by approx 56 at the end of 120 min processing time Modeling studies were performed to determine the kinetics of hydrolysis solubilization and enzyme inactivation The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined The inactivation energy of Alcalase at the temperature range of 45–55 °C was determined to be 25544 J mol−1

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