INFLUENCE OF AMYLASES AND PROTEINASES ON PROCESS OF EXTRACTION COTTON SEED OIL BY FOR PRESS

Authors

  • Abbos Khasanov PhD., Dots. Tashkent Institute of Chemical Technology
  • Muborak Jafarova Tashkent Institute of Chemical Technology Department «Food Products Technology»

Keywords:

frying, proteinase, amylase, fermentation, cotton mint, refining

Abstract

It studied the effect of amylases and proteinases on proteins and carbohydrates of cotton seed grinding. It was established that the preliminary processing of cotton seeds grinding positively influences enzymatic processes by amylases and proteinases and facilitates the process of extraction of oils.

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Published

2022-10-22

Issue

Vol. 3 No. 10 (2022): wos

Section

Articles