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Title: :  EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE
PaperId: :  C-1419
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 1 Issue 5 2016
DUI:    16.0415/IJARIIE-C-1419
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Auther NameAuther Institute
Amar ShankarSchool of Engineering & Technology, Jain University, Karnataka, India
Ismail Shareef. MAcharya Institute of Technology, Karnataka, India
Chandini R.CSchool of Engineering & Technology, Jain University
S.B. Benaka PrasadSchool of Engineering & Technology, Jain University, Karnataka, India
A.V. RaghuSchool of Engineering & Technology, Jain University,

Abstract

Food Science & Technology
Cheese whey, Enzymes, Fish waste, Hydrolysis, Optimum range, Protein yield, Protease.
The study was undertaken with an objective to conserve fish waste, cheese whey to nutritional product and reducing environment contaminations from their disposal. Fish waste was diluted in the ratio of 1:2 with water, buffer and cheese whey separately. Dilution of fish waste with cheese whey reduced the awful smell and improved the substrate chemical value. Protease was used for hydrolysis of fish-cheese whey mix. Protein yield and degree of hydrolysis was higher when protease was 2%. Protease concentrations of 1.5 to 2.0 % were found to be optimum range of concentration based on protein recovery, average and marginal degree of hydrolysis. Dry matter content of the residue was 13 % and hydrolysate was 8%. All the proximate constituents in hydrolysate were about 50 % of the corresponding constituents in the residue. Current investigation concludes with an inference of identifying further economic and readily available enzymatic source for the hydrolysis of fish waste and cheese whey and to conduct a comparative analysis with the data of present study.

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IJARIIE Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. "EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE" International Journal Of Advance Research And Innovative Ideas In Education Volume 1 Issue 5 2016 Page 169-175
MLA Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. "EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE." International Journal Of Advance Research And Innovative Ideas In Education 1.5(2016) : 169-175.
APA Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, & A.V. Raghu. (2016). EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE. International Journal Of Advance Research And Innovative Ideas In Education, 1(5), 169-175.
Chicago Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. "EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE." International Journal Of Advance Research And Innovative Ideas In Education 1, no. 5 (2016) : 169-175.
Oxford Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. 'EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE', International Journal Of Advance Research And Innovative Ideas In Education, vol. 1, no. 5, 2016, p. 169-175. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/EVALUATION_OF_HYDROLYSATE_AND_OPTIMIZATION_OF_ENZYME_ACTIVITY_FOR_CONSERVATION_OF_FISH_WASTE_AND_CHEEZE_WHEY_USING_PROTEASE_1419.pdf (Accessed : 16 March 2021).
Harvard Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. (2016) 'EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE', International Journal Of Advance Research And Innovative Ideas In Education, 1(5), pp. 169-175IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/EVALUATION_OF_HYDROLYSATE_AND_OPTIMIZATION_OF_ENZYME_ACTIVITY_FOR_CONSERVATION_OF_FISH_WASTE_AND_CHEEZE_WHEY_USING_PROTEASE_1419.pdf (Accessed : 16 March 2021)
IEEE Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu, "EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE," International Journal Of Advance Research And Innovative Ideas In Education, vol. 1, no. 5, pp. 169-175, 9 2016. [Online]. Available: https://ijariie.com/AdminUploadPdf/EVALUATION_OF_HYDROLYSATE_AND_OPTIMIZATION_OF_ENZYME_ACTIVITY_FOR_CONSERVATION_OF_FISH_WASTE_AND_CHEEZE_WHEY_USING_PROTEASE_1419.pdf [Accessed : 16 March 2021].
Turabian Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. "EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 1 number 5 (16 March 2021).
Vancouver Amar Shankar, Ismail Shareef. M, Chandini R.C, S.B. Benaka Prasad, and A.V. Raghu. EVALUATION OF HYDROLYSATE AND OPTIMIZATION OF ENZYME ACTIVITY FOR CONSERVATION OF FISH WASTE AND CHEEZE WHEY USING PROTEASE. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2016 [Cited : 16 March 2021]; 1(5) : 169-175. Available from: https://ijariie.com/AdminUploadPdf/EVALUATION_OF_HYDROLYSATE_AND_OPTIMIZATION_OF_ENZYME_ACTIVITY_FOR_CONSERVATION_OF_FISH_WASTE_AND_CHEEZE_WHEY_USING_PROTEASE_1419.pdf
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