1. TABLE OF CONTENTS
CHAPTER NO. TITLE PAGE NO.
ABSTRACT vii
LIST OF TABLES xi
LIST OF FIGURES xii
LIST OF ABBREVIATIONS x
1. INTRODUCTION 1
1.1 Seaweeds 1
1.2 Scope of the seaweed industry 1
1.3 Classification of sea weeds 2
1.4 Uses of seaweeds-an overview 2
1.5 Red seaweeds 5
1.5.1 Red seaweeds as food 6
1.6 Carrageenan 7
1.7 Crrageenan –containing seaweeds 7
1.7.1 Application of carrageenan
oligosaccharides 11
2. REVIEW OF LITERATURE 12
2.1 Indian seaweed scenario 12
2.2 seaweed bacterial association 13
2.3 Marine bacterial enzyme 14
2.4 Carrageenases 15
2.5 Characteristics of carrageenase 17
2. 2.6 Isolation and purification of carrageenase 19
2.7 Application of carrageenase 20
3. AIM AND OBJECTIVE 23
4. MATERIALS AND METHODS 24
4.1 Cell strains
4.2 Cultivation of bacteria for carrageenase 24
Production
4.3 Assay for carrageenase activity 25
4.3.1 Kidby method for reducing sugar 25
4.4 Estimation of protein 25
4.4.1 Lowry’s method 26
4.5 Partial purification of K-carrageenase 26
enzyme produced by the selected isolate
4.5.1 Fractionation by salting out with 26
ammonium sulfate
4.5.2 Dialysis 27
4.6 Biochemical characteristics of the partially 27
Purified carrageenan enzyme
4.6.1 Stability of the enzyme activity on 27
Temperature and Ph
4.6.1.1 Effect of temperature on 28
enzyme activity
4.6.1.2 Effect of pH on enzyme activity 28
4.6.1.3 Effect of metal ions,chelators, 28
additives and inhibitors on
enzyme activity
3. 4.7 SDS-PAGE to determine molecular weight of 29
carrageenase
5. RESULTS AND DISCUSSION 31
5.1 .Partial purification of k-carrageenase
produced by S13 strain by ammonium 31
sulphate precipitation
5.2 Biochemical characterization of partially
purified carrageenase enzyme 31
5.2.1 Effect of temperature 31
5.2.2 Effect of pH 32
5.2.3 Effect of metal ions ,additives,
chelaters,organic solvents 32
5.3 Molecular weight determination of carragenase 33
6. CONCLUSION 43
7. REFERENCES 44
