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Utilization of meat industry by products: protein hydrolysate from sheep visceral mass.

Bhaskar, N. and Modi, V. K. and Govindaraju, K. and Radha, C. and Lalitha, R. Gowda (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresource technology, 98 (2). pp. 388-94. ISSN 0960-8524

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Abstract

Protein hydrolysate was prepared from pre-treated sheep visceral mass (including stomach, large and small intestines) by enzymatic treatment at 43+/-1 degrees C (at the in situ pH 7.1+/-0.2 of the visceral mass) using fungal protease. The enzyme readily solubilized the proteins of the visceral mass as indicated by the degree of hydrolysis (34%) and nitrogen recovery (>64%). Hydrolysis with an enzyme level of 1% (w/w of total solids) at 43+/-1 degrees C with a pH around 7.0 for 45 min was found to be the optimum condition. The yield of protein hydrolysate was about 6% (w/w). The amino acid composition of the protein hydrolysate that was very hygroscopic, was comparable to that of casein.

Item Type: Article
Uncontrolled Keywords: Protein hydrolysate; Sheep viscera; Fungal protease; Amino acid
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 09:46
Last Modified: 22 Dec 2016 13:00
URI: http://ir.cftri.com/id/eprint/1945

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