Evaluation of the properties of spray dried visceral protein hydrolysate from Pangasianodon hypophthalmus (Sauvage, 1978) extracted by enzymatic and chemical methods.
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Title |
Evaluation of the properties of spray dried visceral protein hydrolysate from Pangasianodon hypophthalmus (Sauvage, 1978) extracted by enzymatic and chemical methods.
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Creator |
Hassan MA, Raghuvaran D, Xavier KAM, Gupta S, Nayak BB, Balange AK
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Subject |
hemical composition, composition, emulsification, evaluation, foaming, food, foods, functional properties, hydrolysates, hydrolysis, papain, pepsin, peptides, processing, properties, protein content, protein extraction, protein hydrolysates, spray drying, stability, water content, water holding capacity
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Description |
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Protein hydrolysates prepared from visceral parts of fish contains many peptides with better nutritional and functional properties. In this study quality of spray dried visceral protein hydrolysates extracted from Pangasius processing waste using enzymatic and chemical treatments were studied and its effects on the yield, chemical composition, color and functional properties were evaluated. Among the fish visceral protein hydrolysates extracted with different treatments, i.e. by using papain, pepsin, acid and alkali, it was observed that the treatment with pepsin demonstrated the better results followed by papain, acid and alkali treatments. Pepsin significantly (p < 0.05) had the higher degree of hydrolysis (65.16 ± 3.45%), protein content (78.55 ± 1.81%), L* value (78.62 ± 0.05), hue angle (93.02 ± 0.12), water holding capacity (0.84 ± 0.03 mL/g) oil absorption capacity (1.57 ± 0.04 mL/g) emulsion stability index (87.98 ± 2.13 min) and second highest yield of 5.6%. The maximum yield of 5.8% of hydrolysate was observed with papain treatment. The color of hydrolysates varied from lighter to less yellow color with better emulsification properties depending upon the treatment. The spray dried and enzymatically extracted hydrolysate had lower turbidity with increasing pH, lowest solubility, foaming capacity and stability were observed at pH 5.0. Present study indicated the possibility of extracting peptides with good functional properties by enzymatic treatments. The content of bioactive peptides could make the Pangasius visceral hydrolysate prepared with pepsin enzyme suitable for protein extraction and use for incorporation in food for increasing its functional properties. Not Available |
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Date |
2022-06-18T06:01:11Z
2022-06-18T06:01:11Z 2019-01-01 |
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Type |
Research Paper
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Identifier |
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Not Available http://krishi.icar.gov.in/jspui/handle/123456789/72912 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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