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Optimization of Enzymatic Hydrolysis of Shrimp Waste for Recovery of Antioxidative Activity rich Carotenoprotein

Ravi Kumar, T. M. (2010) Optimization of Enzymatic Hydrolysis of Shrimp Waste for Recovery of Antioxidative Activity rich Carotenoprotein. [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: Crustacean waste, such as those generated during processing of shrimps is an important source of natural carotenoids, particularly that of astaxanthin. In shrimps, the carotenoids are present as carotenoprotein complexes, where carotenoids are bound to proteins. Complexing of carotenoids to protein provides stability to carotenoids, which are otherwise are very unstable. The carotenoproteins from shrimp waste can be obtained by enzymatic hydrolysis. Protein hydrolysates as well carotenoids are known to possess strong antioxidant activity. This study was carried out to evaluate the enzymatic hydrolysis of shrimp waste on the antioxidant activity of the recovered carotenoprotein and to study the influence of various hydrolysis parameters on the antioxidant activity of the carotenoprotein.
Uncontrolled Keywords: proteolytic enzymes; Hydrolysis,shrimp waste; carotenoprotein; carotenoid
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2010 04:10
Last Modified: 10 Oct 2018 11:26
URI: http://ir.cftri.com/id/eprint/9448

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