Contribution information
| Title | Hydrolysis of the egg white and soy proteins by the alcalase-alginate-EE biocatalyst |
| Status | Accepted |
| Final type | Poster |
| Final session | Engineering and economy in biotechnology |
| Authors |
M., Jonovic1,
M., Zuza2,
V., Djordjevic3,
M., Milivojevic4,
B., Bugarski5,
Z., Knežević-Jugović6
1 Institute of Chemistry, Technology and Metallurgy, Belgrade, Serbia
2 Faculty of Technology and Metallurgy, Belgrade, Serbia
3 Faculty of Technology and Metallurgy, Belgrade, Serbia
4 Faculty of Technology and Metallurgy, Belgrade, Serbia
5 Faculty of Technology and Metallurgy, Belgrade, Serbia
6 Faculty of Technology and Metallurgy, Belgrade, Serbia
|
| Uploaded abstract | link |
| Uploaded full paper | link |
| Brief content | In this study, the alcalase immobilized on the alginate beads obtained by electrostatic extrusion technique was used in the real food systems for hydrolysis of the egg white and soy proteins. The biocatalyst achieved approximately the same hydrolysis degree as free alcalase of about 35.8% and 26.5% for the egg white protein and soy protein, respectively, in a slightly longer time period. |
| ID | 51 |