The hydrated volumes, Vh, of collagens extracted from various fish species were calculated by using the Simha-Einstein equation, and it was found that the hydration of warm-water fish collagen is greater than that of cold-water fish collagen (halibut). Although the intrinsic viscosities of warm-water fish (bigeye-tuna, carp and catfish) collagens are almost the same, the hydrated volume of bigeye-tuna collagen is approx. 1.5 and 3 times those of carp and catfish collagens respectively. The extent of hydration at 20 degrees C is in the following order: bigeye tuna greater than carp greater than catfish greater than halibut. The various thermodynamic activation parameters (delta G*, delta H* and delta S*) were calculated and it was found that they are useful for determining the exact denaturation temperature. It was calculated that the denaturation temperatures of halibut, bigeye-tuna, carp and catfish collagens are 17, 31, 32 and 26-30 degrees C respectively. The variations of hydration, intrinsic viscosity, denaturation temperature and the thermodynamic parameters with the variation of concentration of catfish collagen were also thoroughly examined. The change of thermodynamic parameters from coiled-coil to random-coil conformation upon denaturation of collagen were calculated from the amount of proline and hydroxyproline residues and compared with viscometric results.
The freshwater green algae, Scenedesmus obtusus, was cultivated in a 3.4 L airlift photobioreactor. The hydrodynamic parameters were estimated at different inlet gas flow rates (1, 2, 3, and 4 LPM) and their subsequent impact on the growth and biochemical characteristics of microalgae was studied. The biomass concentration and productivity increased with an increase in flow rates from 1 to 4 LPM. A maximum of 0.07 g L day productivity of biomass was attained at 3 LPM. An increase of total carbohydrate content from 19.6 to 26.4% was noticed with increment in the inlet flow rate of gas from 1 to 4 LPM. Major variations in total fatty acid content were not observed. The impact of light irradiance on growth and biochemical characteristics of S. obtusus was also evaluated. A maximum biomass productivity of 0.103 g L day was attained at an illumination of 150 μmol m s under continuous light. The major fatty acids reported were palmitic acid (C16:0), α-linolenic acid (C18:3), linoleic acid (C18:2), and oleic acid (C18:1). Biodiesel properties of the microalgae were estimated under various culture conditions. The light profile inside the airlift reactor was experimentally measured and the predictive modelling of light profile was also attempted.
The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( < 0.05).
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