Corn gluten hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilization and enzyme inactivation

Chemical and Biochemical Engineering Quarterly

Volumn 22, Issue 2, 2008, Pages 203-212

  Apar, D Kiliç ^a   Ozbek B ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Alcalase; Corn gluten; Hydrolysis; Modelling; Solubilization

Indexed keywords

BACTERIOLOGY; CONCENTRATION (PROCESS); FOOD ADDITIVES; HYDROLYSIS; SOLUBILITY;

ALCALASE; BACILLUS LICHENIFORMIS; COMMERCIAL ENZYMES; ENZYME CONCENTRATIONS; ENZYME INACTIVATION; ENZYME STABILITY; OPTIMUM PROCESS CONDITIONS; PROCESS PARAMETERS; SUBSTRATE CONCENTRATIONS;

ENZYMES;

BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS); ZEA MAYS;

EID: 46949094762     PISSN: 03529568     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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