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Preparation and Characterization of Oligosachharides from Seaweeds

Debi Prasad, Pattanaik (2011) Preparation and Characterization of Oligosachharides from Seaweeds. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The aim of this study was to prepare and characterize the oligosaccharides from the Red Indian seaweeds Kappaphycus alvarezi and Gracilaria verucosa by acid hydrolysis. The seaweed samples were subjected to acid hydrolysis by 0.1M HCl or 0.5% citric/acetic acid solution, incubated at 60 °C with constant shaking at 120 rpm and was kept for different time intervals. The hydrolysis reaction was terminated by neutralization with 0.1M NaOH after specified time intervals. The mixtures were then filtered and the supernatant was concentrated by rotary evaporation to give the powdered oligosaccharide mixture, which was characterized with respect to antioxidant activity, emulsifying properties, antimicrobial activity and angiotensin converting enzyme (ACE) inhibitory activity. The crude oligosaccharide obtained had good antioxidant activities, emulsifying activity and ACE inhibitory activity but negligible antimicrobial activity.
Uncontrolled Keywords: Seaweeds, Kappaphycus alvarezi, Gracilaria verucosa, acid hydrolysis, oligosaccharide
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2011 06:50
Last Modified: 28 Dec 2011 10:22
URI: http://ir.cftri.com/id/eprint/10020

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