Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi

Proteins are essential components of the diet for human nutrition as sources of energy and amino acids. Protein hydrolysate is product from by enzymatic conversion of protein into smaller peptides. Pigeon pea containing a high protein and the seeds can be prepared into variety of meals and. There on...

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Main Author:	Mohd Radzi, Najihah
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Biochemistry Extraction (Chemistry)
Online Access:	https://ir.uitm.edu.my/id/eprint/52986/1/52986.pdf
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id	my-uitm-ir.52986
record_format	uketd_dc
spelling	my-uitm-ir.529862021-12-22T04:52:31Z Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi 2015 Mohd Radzi, Najihah Biochemistry Extraction (Chemistry) Proteins are essential components of the diet for human nutrition as sources of energy and amino acids. Protein hydrolysate is product from by enzymatic conversion of protein into smaller peptides. Pigeon pea containing a high protein and the seeds can be prepared into variety of meals and. There only a few information and studied on the protein hydrolysate and functional properties of the pigeon pea. Several analyses were carried out to analyze the chemical and functional properties of the protein hydrolysate obtained from the pigeon pea. The degree of hydrolysis produced by pigeon pea hydrolysate in presence of 5% flavourzyme was 12.44% and in presence of 5% alcalase was 14.53%. The protein solubility was higher at pH 6 and 7 and minimum solubility at pH 4 for both of enzyme substrate. Pigeon pea hydrolysate in presence of 5% flavourzyme a better in water and oil absorption capacity properties while pigeon pea hydrolysate in presence of 5% alcalcase a better in foam stability and capacity properties. Emulsifying properties for both of samples are higher capacity index at pH 7. It was also found that molecular weight for pigeon pea hydrolysate of 5% flavourzyme detected at the range from 50 kDa to > 0 kDa and pigeon pea hydrolysate in presence of 5% alcalse well be detected at the range from 100 kDa to >10 kDa. Functional properties showed in both of pigeon pea hydrolysate in presented of 5% flavourzyme and 5% alcalase give their potential in food industry. 2015 Thesis https://ir.uitm.edu.my/id/eprint/52986/ https://ir.uitm.edu.my/id/eprint/52986/1/52986.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Biochemistry Extraction (Chemistry)
spellingShingle	Biochemistry Extraction (Chemistry) Mohd Radzi, Najihah Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
description	Proteins are essential components of the diet for human nutrition as sources of energy and amino acids. Protein hydrolysate is product from by enzymatic conversion of protein into smaller peptides. Pigeon pea containing a high protein and the seeds can be prepared into variety of meals and. There only a few information and studied on the protein hydrolysate and functional properties of the pigeon pea. Several analyses were carried out to analyze the chemical and functional properties of the protein hydrolysate obtained from the pigeon pea. The degree of hydrolysis produced by pigeon pea hydrolysate in presence of 5% flavourzyme was 12.44% and in presence of 5% alcalase was 14.53%. The protein solubility was higher at pH 6 and 7 and minimum solubility at pH 4 for both of enzyme substrate. Pigeon pea hydrolysate in presence of 5% flavourzyme a better in water and oil absorption capacity properties while pigeon pea hydrolysate in presence of 5% alcalcase a better in foam stability and capacity properties. Emulsifying properties for both of samples are higher capacity index at pH 7. It was also found that molecular weight for pigeon pea hydrolysate of 5% flavourzyme detected at the range from 50 kDa to > 0 kDa and pigeon pea hydrolysate in presence of 5% alcalse well be detected at the range from 100 kDa to >10 kDa. Functional properties showed in both of pigeon pea hydrolysate in presented of 5% flavourzyme and 5% alcalase give their potential in food industry.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Radzi, Najihah
author_facet	Mohd Radzi, Najihah
author_sort	Mohd Radzi, Najihah
title	Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
title_short	Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
title_full	Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
title_fullStr	Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
title_full_unstemmed	Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi
title_sort	functional properties of protein hydrolysates obtained from the pigeon pea (cajanus cajan) / najihah mohd radzi
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2015
url	https://ir.uitm.edu.my/id/eprint/52986/1/52986.pdf
_version_	1783734854380158976

Functional properties of protein hydrolysates obtained from the pigeon pea (Cajanus cajan) / Najihah Mohd Radzi

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