02634nas a2200265 a 450000500170000000800410001703500150005810000270007324501650010026000670026530000650033249000260039750002020042350200580062552013170068365000250200065000120202570000340203770000450207170000420211670000430215871000440220181000580224585600650230320260817173154.0190829s2018    th uu m rtt   0|  a1eng d  a.b123102681 aHemker, Ashutosh Kumar10aCombined effects of high-pressure and enzymatic treatment on hydrolysis of tilapia (Oreochromis niloticus) wastes proteins and their hydrolysate functionalities  aPathum Thani, Thailand :bAsian Institute of Technology,c2018  a1 online resource (121 leaves) :bill.  +e1 online resource1 aThesis ;vno.FB-18-04  aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development  aThesis (M. Sc.) - Asian Institute of Technology, 2018  aThe  primary  objective  of  this  study  is  to investigate  the  effects  of high  pressuretreatment during the enzymatic hydrolysis of fish waste protein. The hydrolysates obtained were analyzed for their physicochemical, functional and bioactive properties. Hydrolysis was done based on central compositedesign (CCD) where high pressure varied between 38 to 462 Mpaand time from6 to 35 minutes, respectively. The rate of hydrolysisincreasedsignificantlywith pressure up to 250 Mpa. At 35 min, the DH ofcontrol was 13.1%, while the DH ofFPH produced at 250 Mpawas 22.8%.  A linear decreasing trend in the IC50value was observed with the increase in  pressure  during  hydrolysis  thus  representing  improved  antioxidant  activity(304.5  og/ml).High pressure hydrolysates reflected enhanced soluble protein content (5.66 mg/ml), reducing power(43.5 og AAE/g),solubility (70.88%) and  foaming stability (38.7%) compared to the control  samples. No  significant  change  in  water  and oil  holding capacity  was  shown. A significant increase in essential aminoacids (leucine and valine) and lower molecular weight peptides  (75  kDa)  was  observed. The  improved  functional  properties  of  the  hydrolysates establish their potential use as functional ingredients in the food and nutraceutical industries. 0aProtein hydrolysates 0aTilapia1 aLoc Thai Nguyen,eChairperson1 aAnal, Anil Kumar,eExamination Committee1 aSoni, Peeyush,eExamination Committee1 aSalvi, Deepti,eExamination Committee 2 aThailand (HM Queen),eScholarship Donor2 aAsian Institute of Technology.tThesis ;vno.FB-18-04  3Full-Textuhttp://203.159.5.9/ait-thesis/detail.php?q=B02868