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Improved utilization of sardine head waste: Preparation and characterization of protein hydrolysate

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Title Improved utilization of sardine head waste: Preparation and characterization of protein hydrolysate
Not Available
 
Creator Praveena Raj
Elavarasan, K.
Tejpal, C.S.
Anuj Kumar
Sathish Kumar, K.
Panda, S.K.
 
Subject Not Available
 
Description Not Available
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.
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Date 2019-11-25T07:59:59Z
2019-11-25T07:59:59Z
2017-11-21
 
Type Other
 
Identifier 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.
978-81-933623-1-0
http://krishi.icar.gov.in/jspui/handle/123456789/25288
 
Language English
 
Relation Not Available;
 
Publisher ICAR-Central Institute of Fisheries Technology, Kochi and Asian Fisheries Society, Indian Branch