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|Title:||Immobilized trypsin - mediated production of the protein hydrolysates from non-edible protein sources|
|Keywords:||Emulsification;Foaming;Immobilization of trypsin;Protein hydrolysate|
|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.|
|Appears in Collections:||JSIR Vol.66(08) [August 2007]|
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|JSIR 66(8) (2007) 651-654.pdf||58.92 kB||Adobe PDF||View/Open|
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