Catalytic State of Exogenous Enzymes in the Processing of Cotton Seeds
Abbos Khasanov. Department of Technology of Food Products, Tashkent Institute of Chemical Technology, Tashkent 100011, UzbekistanMuzzaffar Ataev. Department of Technology of Food Products, Tashkent Institute of Chemical Technology, Tashkent 100011, UzbekistanKakhramon Davranov. Department of Biotechnology, National University of Uzbekistan, Tashkent 100095, UzbekistanKhasan Khasanov. Department of Technology of Food Products, Tashkent Institute of Chemical Technology, Tashkent 100011, Uzbekistan
ABI
Abstract
The effect of gossypol, linolenic acid and cottonseed oil on the activity and stability of acidic (Aspergillus niger) and neutral (Bacillus amyloliquefaciens) proteinases was studied. Fatty acids and gossypol negatively affect the activity and stability of enzymes. The inhibitory effect of fatty acids and gossypol is most pronounced in the case of neutral proteinases. This also decreases the affinity of the enzyme to the substrate. The heat treatment of cottonseed kernels has a positive effect on enzymatic processes and facilitates the process of oil extraction.
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