Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah

Properties of protein hydrolysate prepared from green mussel (Perna viridis) by enzymatic hydrolysis using Alcalase® 2.4L at different pH and enzyme to substrate ratio were determined. Hydrolysis was performed using the pH-stat method. Mussel hydrolysate produced at pH 7 with E/S 5% had protein cont...

Full description

Saved in:

Bibliographic Details
Main Author:	Mohd Shah, Siti Hafsah
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Biochemistry
Online Access:	https://ir.uitm.edu.my/id/eprint/52976/1/52976.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.52976
record_format	uketd_dc
spelling	my-uitm-ir.529762021-12-22T06:48:08Z Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah 2012 Mohd Shah, Siti Hafsah Biochemistry Properties of protein hydrolysate prepared from green mussel (Perna viridis) by enzymatic hydrolysis using Alcalase® 2.4L at different pH and enzyme to substrate ratio were determined. Hydrolysis was performed using the pH-stat method. Mussel hydrolysate produced at pH 7 with E/S 5% had protein content of 37.17%. Mussel hydrolysate produced at pH 7 had low molecular weight peptide which was < 18 kDa. It also contain high amount of Methionine, Phenylalanine and Proline which contributed to bitter taste. Mussel hydrolysate produced at pH 7 was the most acceptable and the degree of bitterness was slightly bitter but not exceeded the bitterness of the standard caffeine. These results suggested that green mussel (Perna viridis) hydrolysates have the potential to be applied as a flavoring agent in the food since the bitterness is still in acceptable range. 2012 Thesis https://ir.uitm.edu.my/id/eprint/52976/ https://ir.uitm.edu.my/id/eprint/52976/1/52976.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Biochemistry
spellingShingle	Biochemistry Mohd Shah, Siti Hafsah Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
description	Properties of protein hydrolysate prepared from green mussel (Perna viridis) by enzymatic hydrolysis using Alcalase® 2.4L at different pH and enzyme to substrate ratio were determined. Hydrolysis was performed using the pH-stat method. Mussel hydrolysate produced at pH 7 with E/S 5% had protein content of 37.17%. Mussel hydrolysate produced at pH 7 had low molecular weight peptide which was < 18 kDa. It also contain high amount of Methionine, Phenylalanine and Proline which contributed to bitter taste. Mussel hydrolysate produced at pH 7 was the most acceptable and the degree of bitterness was slightly bitter but not exceeded the bitterness of the standard caffeine. These results suggested that green mussel (Perna viridis) hydrolysates have the potential to be applied as a flavoring agent in the food since the bitterness is still in acceptable range.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Shah, Siti Hafsah
author_facet	Mohd Shah, Siti Hafsah
author_sort	Mohd Shah, Siti Hafsah
title	Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
title_short	Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
title_full	Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
title_fullStr	Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
title_full_unstemmed	Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah
title_sort	evaluation on the degree of bitterness of green mussel (perna viridis) protein hydrolysate / siti hafsah mohd shah
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/52976/1/52976.pdf
_version_	1783734853047418880

Evaluation on the degree of bitterness of green mussel (Perna viridis) protein hydrolysate / Siti Hafsah Mohd Shah

Similar Items