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Effect of Chitin and Probiotic on Blood and Egg Yolk Cholesterol
Edwin S. C.
(Author)
·
Ezhil Valavan Subbiah
(Author)
·
Amutha Ramasamy
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Effect of Chitin and Probiotic on Blood and Egg Yolk Cholesterol - Subbiah, Ezhil Valavan ; S. C., Edwin ; Ramasamy, Amutha
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Synopsis "Effect of Chitin and Probiotic on Blood and Egg Yolk Cholesterol"
In India aquaculture industry is also increasing rapidly with growth rate of 6 % per annum. This industry includes shell fish like prawns, lobsters etc., also called crustaceans. With this rising industry, waste generation is also rising. The generated wastes are used for production of chitin. Crustacean wastes are used for producing value-added products like chitin and chitosan. India has a capacity of production of 10,000 tons of chitin per year from prawn shell only. This prawn waste is also utilized for producing chitin, chitosan and glucosamine hydrochloride that is consumed in the pharmaceutical industry. During the chitin extraction process, the prawn shells are restrained to deproteinisation causing formation of chitin precipitate and protein slurry containing around 6-7 per cent protein. A multitude of agents viz., cellulose, pectin, sunflower meal, chitin, Lactobacillus acidophilus have been tried to decrease the serum and egg yolk cholesterol, of which chitin and Lactobacillus acidophilus have enticed the scientists by their unique attribute in decreasing the serum total cholesterol and egg yolk cholesterol.
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The book is written in English.
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