| dc.contributor.author | Bilkay, I. Seyis | |
| dc.date.accessioned | 2019-12-16T07:57:43Z | |
| dc.date.available | 2019-12-16T07:57:43Z | |
| dc.date.issued | 2009 | |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.uri | https://doi.org/ | |
| dc.identifier.uri | http://hdl.handle.net/11655/19444 | |
| dc.description.abstract | The effects of orange peel, lemon peel, apple peel, wheat-bran and watermelon peel on beta-galactosidase production from Alternaria alternata were studied. Beta-galactosidase (EC-3.2.1.23) was produced best by solid-state fermentation of A. alternata on wheat bran. The effects of pH and incubation temperature were studied. The highest enzyme activity was obtained at 50 degrees C and pH 5.0. The enzyme was relatively stable in the pH range 3.0-5.0 and between 20 degrees-50 degrees C. The enzyme maintained 85% of its activity at 20 degrees-30 degrees C and 70% at 50 degrees C. Activity was more than 92% between pH 3.0-5.0 and 42% in 40 min and 50% in 30 min at 60 degrees C. In addition, glucose did not have an inhibitory effect, and galactose had only a slight inhibitory effect. | |
| dc.language.iso | en | |
| dc.publisher | Chiriotti Editori | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Food Science & Technology | |
| dc.title | Characterization Of Beta-Galactosidase From Alternaria Alternata On Solid-State Cultivation | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.relation.journal | Italian Journal Of Food Science | |
| dc.contributor.department | Biyoloji | |
| dc.identifier.volume | 21 | |
| dc.identifier.issue | 1 | |
| dc.identifier.startpage | 29 | |
| dc.identifier.endpage | 36 | |
| dc.description.index | WoS | |
