KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/25288
Title: | Improved utilization of sardine head waste: Preparation and characterization of protein hydrolysate |
Other Titles: | Not Available |
Authors: | Praveena Raj Elavarasan, K. Tejpal, C.S. Anuj Kumar Sathish Kumar, K. Panda, S.K. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2017-11-21 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch |
Citation: | Praveena Raj,Elavarasan, K.,Tejpal, C.S.,Anuj Kumar,Sathish Kumar, K. and Panda, S.K. (2017) Improved utilization of sardine head waste: Preparation and characterization of protein hydrolysate. In: (Thomas, S.N., Rao, B.M., Madhu, V.R., Asha, K.K., Binsi, P.K., Viji, P., Sajesh, V.K. and Jha, P.N., Eds.) Fostering Innovations in Fisheries and Aquaculture: Focus on Sustainability and Safety – Book of Abstracts, 11th Indian Fisheries and Aquaculture Forum, ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch, 21-24 November, 2017, Kochi, India, pp. 358. |
Series/Report no.: | Not Available; |
Abstract/Description: | Present study was undertaken to improve the utilization of sardine head waste through enzymatic hydrolysis. The hydrolysis of SHW was carried out using papain for 90 min at 50 degree celsius. The degree of hydrolysis achieved was 18.24 per cent and SDS-PAGE revealed the presence of peptides in the hydrolysate with the molecular weight range of 24–less than 14 k Da. The SHW hydrolysate had a protein content of 77.21 per cent. The sardine head waste protein hydrolysate (SHPH) was more of white in colour (L-82.34). Fatty acid composition analysis indicated that the SHPH is a good source of monounsaturated fatty acids (MUFA) and docosahexaenoic acid (DHA). The mineral analysis showed the absence of toxic elements and presence of good amount of sodium, calcium, and potassium. The antioxidant activities like DPPH free radical scavenging activity and ferric reducing power revealed the potential of SHPH as water soluble antioxidants and dose dependency. More than 70 per cent of the proteins in the SHPH are soluble in wide range of pH except pH 5. The emulsion properties of SHPH in the pH range of 3 to 11 except pH 5 was good in terms of emulsion activity and emulsion stability. The surface charge analysis in the pH range from 3 to 11 indicated that the isoelectric point of SHPH preparation is closer to 5 and in agreement with the solubility data. The FT-IR analysis indicated the presence of β-sheet configuration in the peptide mixtures. The NMR analysis showed chemical shift corresponds to the amino acid domain from 0.5 to 4.5 ppm. The study has demonstrated use of sardine head waste as a potential raw material for the production of bio-functional and nutritionally high quality protein ingredient having the compatibility for the formulation of emulsion based health care products. |
Description: | Not Available |
ISBN: | 978-81-933623-1-0 |
Type(s) of content: | Other |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Not Available |
Volume No.: | Not Available |
Page Number: | 358 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/25288 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
358_Improved utilization of sardine.pdf | 221.23 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.