Enzymatic Fish Protein Hydrolysate from Croaker. Effect of Degree of Hydrolysis on different Functional Properties

      Аннотация: The problem of ‘protein malnutrition’ as experienced by the world has attracted the attention of nutritionist and much work has been done in this line. Being abundant in supply, fish is a relatively inexpensive source of high quality protein and considered to be the ultimate answer to eradicate this burning problem of protein malnutrition to a greater extent.Since fish is greatly perishable commodity, attempts are made to prepare shelf stable products like fish protein concentrate or fish meal; however, they are generally lacking in important functional properties because of the protein denaturation that takes place during their preparation. Fish protein hydrolysate (FPH) retains the nutritional value of protein source and also the functional properties that are of interest to the food technologist, imparting them a higher economic value. In this book the method and the functional properties of fish protein hydrolysate which was made from crocker using proteolytic enzyme is discussed. This analysis helps to the food technologists to develop the digestible protein(FPH) which can be used for animal and human consumption as major protein supplement.

Ключевые слова: Functional properties, Functional properties, Enzymatic, FISH, Functional properties, Hydrolysate, Protein