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/123456789/15068| Title: | Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme |
| Other Titles: | Not Available |
| Authors: | Elavarasan, K. Shamsundar, B.A. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Department of Fish Processing Technology Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries Mangalore,India |
| Published/ Complete Date: | 2015-10-27 |
| Project Code: | Not Available |
| Keywords: | Oven drying Freeze drying Antioxidant properties Fish protein hydrolysates Papain |
| Publisher: | Springer India |
| Citation: | Elavarasan, K. and Shamsundar, B.A. (2015) – Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme, J. Food Sci. & Technol., 53(2): 1303–1311. doi 10.1007/213197-015-2084-9 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Fish protein hydrolysate (FPH) was prepared from fresh water fish Cirrhinus mrigala using papain and dried in oven (OD-FPH) and freeze dryer (FD-FPH). The electron micrographs of FD-FPH samples showed porous structure. The browning intensity of OD-FPH samples was higher than the FD-FPH samples. The DPPH (2, 2 Diphenyl-1- picrylhydrazyl) free radical scavenging activity and linoleic acid peroxidation inhibition activity of FPH were not affected by oven drying process. The sequential digestion of FPH with pepsin and pancreatin reduced the antioxidant properties in both OD-FPH and FD-FPH samples. The solubility of proteins in OD-FPH was lower at pH 5 while for that of FD-FPH it was at pH 7 with water as solvent. The surface active properties of FD-FPH samples were higher than OD-FPH samples. The oven drying of fish protein hydrolysates may be advocated considering the properties and cost of production. |
| Description: | Not Available |
| ISSN: | 0022-1155 (Print) 0975-8402(Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 53(2) |
| Page Number: | 1303–1311 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s13197-015-2084-9 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15068 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Elavarasan-Shamasundar2016_Article_EffectOfOvenDryingAndFreezeDry.pdf | 657.32 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.