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Enzymatic Hydrolysis of seaweed proteins

Bijinu, B. (2008) Enzymatic Hydrolysis of seaweed proteins. [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: Seaweeds are a rich source of protein, lipids, vitamins and minerals. Several studies have been carried out on the composition of different seaweeds. The composition of seaweeds are known to differ with species, habitat and depends on several environmental factors. Wakame powder was found to contain all essential aminoacids and the composition was comparable to that of reference protein. Different alkaline proteases were evaluated for their effectiveness in hydrolysisng wakame proteins. The effectiveness of different alkaline proteases on the hydrolysis of wakame protein was found to be the in order of Protex > Alkalase > Protease > Multifect > Trypsin. Acid treatment of wakame powder to remove the phycocolloides prior to protein hydrolysis was not found to be beneficial. The optimum conditions for hydrolysis of wakame proteins was found to be an enzyme concentration of 0.75 – 0.85%, incubation time of 2 – 4 hrs and pH of 7.5 – 8.0 depending on the enzyme used.
Uncontrolled Keywords: Seaweeds protein enzymatic concentration hydrolysis wakame proteins
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Oct 2008 03:45
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8779

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