Protein hydrolysate from miscellaneous fish

Thankamma, R.; Gopakumar, K.; Nair, A.L.; Shenoy, A.V.; James, M.A.

Protein hydrolysate from miscellaneous fish

1979

Thankamma, R. | Gopakumar, K. | Nair, A.L. | Shenoy, A.V. | James, M.A.

A method to prepare fish protein hydrolysate from miscellaneous fish obtained as by catch from shrimp trawlers is outlined. Effect of temperature and concentration of enzyme papain on the yield of hydrolysates has been determined. It is seen that within 30 min at 55°C and pH 6.5 fish proteins can be effectively solubilized, provided the nitrogen content of the enzyme (activity 10 units/mg enzyme) and substrate are maintained in the ratio 1:30. This hydrolysate possesses the best amino acid pattern compared to those obtained after hydrolysis for 60 to 180 min.

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Mots clés AGROVOC

fisheries india processing fishery products protein hydrolysates

Informations bibliographiques

D'autres materias

Processing methods; Miscellaneous fish

Langue

anglais

Format

application/pdf, application/pdf, 71-75, application/pdf

ISSN

0015-3001

Type

Journal Article

Source

http://aquaticcommons.org/id/eprint/18068, 12051, 2015-10-22 06:01:24, 18068, Society of Fisheries Technologists, India

Sur AGRIS depuis: 2024-06-20

Date de modification: 2025-10-25

Format: Dublin Core

Fournisseur de données

Cette notice bibliographique a été fournie par Society of Fisheries Technologists

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Liens

http://hdl.handle.net/1834/33488

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Protein hydrolysate from miscellaneous fish

1979

Mots clés AGROVOC

Informations bibliographiques