EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.

The effects of different methods of cooking, frying and boiling, for different periods of time on the enzyme hydrolysis of the proteins of fish have been studied. The hydro­lysis has been carried out in vitro by pepsin, trypsin and by pepsin followed by trypsin. The rate of digestion of fish under-c...

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Bibliographic Details
Main Author: K. C. SAHA
Format: Article in Journal/Newspaper
Language:English
Published: Zenodo 1940
Subjects:
Hydro­lysis
Enzymic
Attu
Online Access:https://doi.org/10.5281/zenodo.6628142
id ftzenodo:oai:zenodo.org:6628142
record_format openpolar
spelling ftzenodo:oai:zenodo.org:6628142 2024-09-15T17:56:37+00:00 EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN. K. C. SAHA 1940-12-31 https://doi.org/10.5281/zenodo.6628142 eng eng Zenodo https://doi.org/10.5281/zenodo.6628141 https://doi.org/10.5281/zenodo.6628142 oai:zenodo.org:6628142 info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode Journal of Indian Chemical Society, Vol. 17(Jan-Dec 1940), 259-263, (1940-12-31) Hydro­lysis Enzymic info:eu-repo/semantics/article 1940 ftzenodo https://doi.org/10.5281/zenodo.662814210.5281/zenodo.6628141 2024-07-26T04:30:08Z The effects of different methods of cooking, frying and boiling, for different periods of time on the enzyme hydrolysis of the proteins of fish have been studied. The hydro­lysis has been carried out in vitro by pepsin, trypsin and by pepsin followed by trypsin. The rate of digestion of fish under-cooked in boiling water is greater than that of raw, fried or thoroughly cooked fish. With all the species under investigation, the rate of hydrolysis is found to be greater in peptic digestion than in tryptic, except in two cases viz. Boal (Wallagu attu) and Shole (Ophcephalus straitus) where the results are reversed: Article in Journal/Newspaper Attu Zenodo
institution Open Polar
collection Zenodo
op_collection_id ftzenodo
language English
topic Hydro­lysis
Enzymic
spellingShingle Hydro­lysis
Enzymic
K. C. SAHA
EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
topic_facet Hydro­lysis
Enzymic
description The effects of different methods of cooking, frying and boiling, for different periods of time on the enzyme hydrolysis of the proteins of fish have been studied. The hydro­lysis has been carried out in vitro by pepsin, trypsin and by pepsin followed by trypsin. The rate of digestion of fish under-cooked in boiling water is greater than that of raw, fried or thoroughly cooked fish. With all the species under investigation, the rate of hydrolysis is found to be greater in peptic digestion than in tryptic, except in two cases viz. Boal (Wallagu attu) and Shole (Ophcephalus straitus) where the results are reversed:
format Article in Journal/Newspaper
author K. C. SAHA
author_facet K. C. SAHA
author_sort K. C. SAHA
title EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
title_short EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
title_full EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
title_fullStr EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
title_full_unstemmed EFFECT OF BOILING AND FRYING ON THE ENZYMIC HYDROLYSIS OF FISH PROTEIN.
title_sort effect of boiling and frying on the enzymic hydrolysis of fish protein.
publisher Zenodo
publishDate 1940
url https://doi.org/10.5281/zenodo.6628142
genre Attu
genre_facet Attu
op_source Journal of Indian Chemical Society, Vol. 17(Jan-Dec 1940), 259-263, (1940-12-31)
op_relation https://doi.org/10.5281/zenodo.6628141
https://doi.org/10.5281/zenodo.6628142
oai:zenodo.org:6628142
op_rights info:eu-repo/semantics/openAccess
Creative Commons Attribution 4.0 International
https://creativecommons.org/licenses/by/4.0/legalcode
op_doi https://doi.org/10.5281/zenodo.662814210.5281/zenodo.6628141
_version_ 1810432802890448896

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