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Utilization of meat industry by products: protein hydrolysate from sheep visceral mass.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1945/
BT-05-07
 
Title Utilization of meat industry by products: protein hydrolysate from sheep visceral mass.
 
Creator Bhaskar, N.
Modi, V. K.
Govindaraju, K.
Radha, C.
Lalitha, R. Gowda
 
Subject 29 Protein Chemistry
28 Meat, Fish & Poultry
 
Description Protein hydrolysate was prepared from pre-treated sheep visceral mass (including stomach, large and small intestines) by enzymatic treatment at 43+/-1 degrees C (at the in situ pH 7.1+/-0.2 of the visceral mass) using fungal protease. The enzyme readily solubilized the proteins of the visceral mass as indicated by the degree of hydrolysis (34%) and nitrogen recovery (>64%). Hydrolysis with an enzyme level of 1% (w/w of total solids) at 43+/-1 degrees C with a pH around 7.0 for 45 min was found to be the optimum condition. The yield of protein hydrolysate was about 6% (w/w). The amino acid composition of the protein hydrolysate that was very hygroscopic, was comparable to that of casein.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1945/1/Bioresource_Technology_98%282%29_2007_388-394.pdf
Bhaskar, N. and Modi, V. K. and Govindaraju, K. and Radha, C. and Lalitha, R. Gowda (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresource technology, 98 (2). pp. 388-94. ISSN 0960-8524