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JSIR Vol.66 [2007] >
JSIR Vol.66(08) [August 2007] >
| Title: | Immobilized trypsin - mediated production of the protein hydrolysates from non-edible protein sources |
| Authors: | Lavanya, A
Selvamurugan, C
Sivasankar, B |
| Keywords: | Emulsification
Foaming
Immobilization of trypsin
Protein hydrolysate |
| Issue Date: | Aug-2007 |
| Publisher: | CSIR |
| Abstract: | Protein hydrolysate (PH) was prepared from the defatted cottonseed cake by using immobilized or native trypsin on
polyamide (nylon 6,6) matrix using glutaraldehyde coupling under the controlled conditions of pH and temperature.
Immobilization of trypsin on nylon beads retained 30% of the free enzyme activity and was stable against leaching for more
than 30 days. Foaming and emulsification properties of protein isolate extracted from defatted cottonseed cake and PH were
evaluated by electrical conductivity and turbidimetric methods. The effects of temperature and time on emulsion stability
were also investigated. |
| Page(s): | 651-654 |
| ISSN: | 0022-4456 |
| Source: | JSIR Vol.66(08) [August 2007]
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