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, B., Bugarski4, Z., Knežević-Jugović5
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
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 36.4% and 25.6% for the egg white protein and soy protein, respectively, in a slightly longer time period.
ID 51