03122nam a2200409 a 4500 20260817162931.0 201117s2016 th u m rtt 000 a eng d .b12293970 AIT Caps. Proj. no.BSE-16-04 Rajapakse, Mishenki Application of Protein Hydrolysates from Tilapia Fish Skin to Enhance the Oxidative Stability of Oil Emulsion and Fried Food Products 43 leaves : ill. (some col.) + 1 online resource Caps. Proj. ; no. BSE-16-04 A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering,School of Environment, Resources and Development Capstone Project (B.Sc.)-Asian Institute of Technology, 2016 Tilapia skin was used to produce protein hydrolysates from the alkaline hydrolysis process. The main objectives of the study were to characterize the emulsion properties and to study the oxidative stability of emulsions enriched with the fish protein hydrolysate powder. The effectiveness of protein hydrolysate powder as an antioxidative coating to fry potatoes was also analyzed. The emulsion stability and the emulsion capacity were increased with the increasing concentration of the FPHP, and the pH. The highest emulsion stability of 77.37% and the highest emulsion capacity of 37.78% were obtained by 20 mg/ml solution. The highest antioxidant activity of 42.85% was obtained at pH 6 ant the 20 mg/ml FPHP concentration resulted the maximumt antioxidative activity of 46%. The oxidative stability of the emulsions and the fried potato chips were increased with the high concentration of the FPHP. The highest stability was obtained from the 20 mg/ml. The oxidative stability also improved in more alkaline pH. In conclusion, the tilapia fish protein hydrolysate had shown a good ability as a natural emulsifier to enhance ability of emulsions and antioxidant activity to inhibit the lipid oxidation in food systems. Tilapia fish skin Alkaline hydrolysis Protein hydrolysates Potato chip coatings Loc Thai Nguyen, Chairperson Anal, Anil Kumar, Examination Committee Datta, Avishek, Examination Committee Soni, Peeyush, Examination committee Asian Institute of Technology. Caps. Proj. ; no. BSE-16-04 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B13882 .b12293970 mnait y 240430 0 210816 m b y 0 mnarc mnarc 40 61 Barcode : 30050120396691 CREATED : 2019-02-15 RECORD # : i13150303 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : - CREATED : 2019-02-15 RECORD # : i13150315 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 6763 6763 0 0 0 0 MAIN MAIN mnarc 2026-08-17 0 AIT Caps. Proj. no.BSE-16-04 30050120396691 2026-08-17 16:29:31 2026-08-17 40 0 0 0 0 MAIN MAIN mnarc 2026-08-17 0 AIT Caps. Proj. no.BSE-16-04 2026-08-17 16:29:31 2026-08-17 61