This work reports the isolation of protein from defatted cashew nut shell (CNS), with the crude protein product containing 91.07% protein. Under its natural conditions, the solubility of this protein isolate is comparable (74.02%) to that of mustard green meal protein. The solubility of the protein isolate decreases with decreasing pH, with the minimum solubility observed at its isoelectric point (pH 3). The water holding capacity, oil holding capacity, foaming capacity, foam stability, emulsifying capacity and emulsion stability were found to be 2.56 cm 3 H 2 O/g protein, 4.28 cm 3 oil/g protein, 76.88%, 70.98%, 62.0% and 79.0%, respectively. The profiles of these functional properties were determined with varying pH values and NaCl concentrations, and improved properties were observed in the alkaline pH range and in the presence of NaCl. Electrophoretic analysis showed that the high molecular weight protein globulin was the major protein in the protein isolate.

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This study was conducted to incorporate amine functional groups on the surface of hydroxyapatite to enhance its potential application in biomedical materials. Hydroxyapatite particles (HA) were synthesized from striped catfish (Pagasianodon hypophthalmus) bone and surface modified by grafting with (3-aminopropyl)triethoxysilane (APTES). Important factors affected grafting efficiency such as concentration of APTES, water content, reaction temperature and reaction time were studied. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and Scanning electron microscopy (SEM) were used to confirm the grafting reaction on HA surfaces. Grafting efficiency was evaluated based on intensity of characteristic absorption peaks of APTES. The experimental results showed that amine functional groups were successfully introduced on HA surface at optimal condition of 0.2 M APTES, 0.75 wt.% water content, at 60°C and 12-hour reaction time.

This study investigated the effects of tea leaf (Camellia sinensis) extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18-months of frozen storage (-20 ± 2 °C). Fillet samples were submitted to the treatments Control (cold tap water), CS 7.63 (C. sinensis extract solution 7.63 µg / mL) and CS 625 (C. sinensis extract 625 µg / mL) and stored for 18 months, with collections performed at 0, 1, 3, 6, 9, 12 and 18 months. Total viable count, physicochemical parameters (water holding capacity, total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, moisture and pH), sensory properties and color measurement were evaluated. Results showed that fillets treated with C.a sinensis extracts slightly reduced lipid oxidation, inhibited bacterial growth and improved sensory properties compared to untreated samples, without causing significant changes in the other quality indicators. The findings indicated that the green tea leaf extract immersion treatments, contributed to the improved quality preservation of striped catfish fillets during frozen storage.