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Filtering by: Alternative title ssim EC 1468-S Remove constraint Alternative title ssim: EC 1468-S Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Creator Akpinar, Ozlem Remove constraint Creator: Akpinar, Ozlem

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  • Preparation and modification of cellooligosaccharides

    Creator:
    Akpinar, Ozlem
    Abstract:
    Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
    Resource Type:
    Dissertation
    Full Text:
    microbial cellulases. In nature, cellulolytic enzyme systems consist of endocellulases (EC 3.2.1.4

  • Characterization of recombinant proteinase inhibitors in surimi application

    Creator:
    Akpinar, Ozlem
    Abstract:
    High proteolytic activity Pacific whiting muscle causes hydrolysis of myofibrillar protein and lowers surimi gel quality. Although food grade proteinase inhibitors can be used to prevent autolytic activity in surimi, their usage is limited due to their adverse effects on the organoleptic quality of surimi. Cystatins however can be used...
    Resource Type:
    Masters Thesis
    Full Text:
    cathepsins B, H, L and S of mammalian lysosomes and cysteine proteinases of other higher plants belong to