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Controlled Proteolysis of Proteins by Enzymes to Improve the Quality of Food Products

Nagashree, D.R (2006) Controlled Proteolysis of Proteins by Enzymes to Improve the Quality of Food Products. [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 global sales of proteases greater than 60%, and they are mainly used in detergent industry, food industry, pharmaceutical industries. In food industry, proteases are being used for production of functional foods like protein hydrolysates. Protein hydrolysates are easily digestible, have improved nutritional properties and some peptides also show bioactivity. However their use is limited due to the bitter taste of extensively used hydrolysed protein. The peptides with good bioactivity and hydrolysates having excellent functional properties would find use as ingredients for food industry. The objective of investigation was to obtain a hydrolysate, which besides its enhanced biological value, can be characterized by imprived phtsico-chemical properties & reduce bitterness. Native proteins, when hydrolysed enzymatically yield hydrolysates that have altered functional properties such as Low viscosity,Increased whipping ability,High solubility. These make the hydrolyzed products advantageous in many food products. Defatted flours (using Hexa, food grade) viz. ,wheat, soy, mustard,sesame were four different enzymes, namely Neutrase ® , acid proteases, papain & bromelain at their respective optimum temperatures & pH to obtain hydrolysates. In order to obtain protein hydrlysates with good organoleptic properties, several factors were analyzed. These include, use of defattedflour samples for the preparation of protein hydrolysates of defined pH, analysis of functional properties of hydrolysate like water absortion capacity (WAC), fat absorbtion capacity (FAC), foaming capacity, HPLC & SDS-PAGE analysis for peptides profiles & testing for antimicrobial & antioxidant activity.
Uncontrolled Keywords: proteases Proteins food products protein hydrolysate
Subjects: 600 Technology > 08 Food technology
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/501

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